Recipe: Thai beef with lemongrass

Chalao Karun, chef at Bangkok Lounge in Harpenden, shares a touch of the exotic with a delicious recipe.

The continuing popularity of Thai food is evident from the number of restaurants offering it, but in a busy market, Bangkok Lounge in Harpenden has managed to stand out from the crowd.

Opened in 2006, its popularity can be gauged from glowing testimonials on its website and its achievement in winning the 2009 Hertfordshire Life-sponsored Restaurant of the Year title – part of the annual Community Awards organised by the St Albans District Chamber of Commerce.

Owner Motin Miah is proud of his team and what they offer, a genuine Thai menu from head chef Chalao Karun noted for ‘originality and freshness’ and based on natural ingredients, including herbs, fruits and plants native to Thailand.

Like much of the cuisine, his recipe for beef with lemon grass looks outwardly simple but the key is in the use of exotic items such as kaffir, fish and oyster sauces and the red chillies.

Beef with lemongrass

Ingredients>> 500g minced beef,� cup sliced lemon grass,1 cup sliced red onion,1 tbsp fried garlic, � cup chopped kaffir leaves, 1 tbsp sugar,1 tbsp salt, 1 tbsp fish sauce,1 tbsp soy sauce,1 tbsp oyster sauce,1-5 small red chillies (according to taste),� cup cooking oil for deep frying

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Method>> Clean the cooking area and blend the sliced lemon grass, red onion, kaffir and chilli. Heat oil in a wok over medium heat, add the beef and after a few minutes blend in most of the lemon grass, red onion, kaffir and chilli. Keep stirring until all the ingredients are well mixed and aromatic. Season by adding the sugar, salt, fish sauce, soy sauce and oyster sauce. Transfer to a serving plate, garnish with sliced lemon grass, sliced chilli and coriander leaves and serve immediately.


Bangkok Lounge80 High Street, HarpendenAL5 2SP. 01582