Lemongrass beef with grilled oyster mushroom

An easy weekday dish, with the some crunch, acidity and protein!

Hello dear readers,

This lemongrass sauce will elevate your meal and add a citrusy and flavorful touch! You can use it as a dipping sauce.

Ingredients for 2 big eaters:

- 1 tsp olive oil;

- A handful of Panko (japanese breadcrumbs);

- 1 green onion;

- Oyster mushrooms;

- 1 stem lemon grass ;

- 3 tbsp light soya sauce;

- 2 tbsp rice vinegar;

- A splash of fish sauce;

- 2 tsp sesame oil;

- A pinch of espelette pepper;

- 1/2 kg of minced beef ;

- salt & pepper;

- 1-2 tsp butter and 1-2 tsp olive oil

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Procedure:

1. In a pan, heat up 1 tsp olive oil and lightly fry Panko crumbs. Set aside.

2. Chop the green onion and separate the green part from the white.

3. Cut your mushrooms in half lengthwise and score the inside diagonally.

4. Pound the lemongrass and chop. In a mortar, lightly grind the lemongrass.

5. Add mushed lemongrass, chopped green onion, soya sauce, rice vinegar, fish sauce, sesame oil and espelette pepper in a mixing bowl.

6. Heat up 1-2 tsp olive oil with 1 tsp butter in a frying pan. Fry the white part of the onion then add the minced beef and lightly fry (do not overcook!), season with salt and pepper.

7. Add the Panko breadcrumbs to your mushrooms and the dipping sauce to your meat.

8. Serve with steamed rice.

Enjoy! Audrey