Vietnamese · Dinner
Lemongrass Beef Stir Fry
Thin-sliced beef sirloin marinated in lemongrass, garlic, and fish sauce, then stir-fried in a hot wok with red bell pepper, onion, and oyster sauce. Finished with crushed peanuts and Thai basil, this quick weeknight dish is served over jasmine rice for a bright, savory dinner.
$6
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
486Calories
38.2gProtein
21.8gFat
33.6gCarbs
9.8gSugar
3.1gFiber
1610mgSodium
112mgChol
5.9gSat Fat
880mgPotassium
75mgCalcium
4.3mgIron
2.4mcgVitamin B12
48mgVitamin C
gluten-free
protein-rich
herb-salt
thirty-min-meals
all-time-classics
gluten-free
Instructions
1
Prep
Slice beef sirloin thinly against the grain. Mince the lemongrass and garlic. Slice bell pepper and onion into thin pieces.
2
Marinate
Toss beef with lemongrass, garlic, fish sauce, sugar, and black pepper in a bowl; let sit 20 minutes.
3
Sear
Heat vegetable oil in a wok over high heat until shimmering. Add marinated beef in a single layer and sear 1–2 minutes until the underside browns.
4
Stir-fry
Toss beef, add bell pepper and onion, and stir-fry over high heat 2–3 minutes until vegetables are crisp-tender and beef is no longer pink.
5
Finish
Add oyster sauce and scallions to the wok, tossing 30 seconds until coated and glossy.
6
Plate
Spoon stir-fry over cooked jasmine rice. Scatter crushed peanuts and Thai basil leaves on top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g beef sirloin
- 22 stalk lemongrass
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp fish sauce
- 2 tsp2 tsp sugar
- 1 tsp1 tsp black pepper
- 11 red bell pepper
- 11 small onion
- 44 scallions
- 2 tbsp2 tbsp oyster sauce
- 2 tbsp30ml vegetable oil
- 2 tbsp2 tbsp roasted peanuts
- small handful Thai basil leaves
- 7 oz200g cooked jasmine rice
