Vietnamese · Dinner
Lemongrass Beef Stir Fry (Gluten-Free)
Thin-sliced beef sirloin marinated in lemongrass, garlic and fish sauce, then flash-seared over high heat with bell pepper and onion in a gluten-free tamari and fish sauce glaze. Finished with scallion and cracked black pepper, this Vietnamese stir-fry is served hot over steamed jasmine rice.
$7
15 minsPrep
8 minsCook
23 minsTotal
EasyLevel
Nutrition per serving
481Calories
37.2gProtein
18.6gFat
41.8gCarbs
8.9gSugar
2.3gFiber
1780mgSodium
109mgChol
5.4gSat Fat
760mgPotassium
55mgCalcium
3.6mgIron
2.4mcgVitamin B12
42mgVitamin C
gluten-free
protein-rich
gluten-free
Instructions
1
Prep
Slice beef sirloin thinly against the grain. Mince the lemongrass core, garlic, and combine with fish sauce, half the tamari, and brown sugar.
2
Marinate
Toss beef with lemongrass marinade, cover, and set aside at room temperature for 20 minutes.
3
Sear
Coat beef with cornstarch. Heat oil in a wok over high heat until smoking. Add beef in a single layer and sear 90 seconds until deeply browned.
4
Stir-fry
Flip beef, add sliced bell pepper and onion, stir-fry over high heat 2 to 3 minutes until browned and pepper is crisp-tender. Pour remaining tamari around edge, toss 30 seconds until glossy.
5
Finish
Scatter scallion and cracked black pepper over stir-fry and toss to combine. Spoon jasmine rice onto plate, top with beef stir-fry, and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 340g340g beef sirloin
- 22 stalk lemongrass
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp fish sauce
- 3 tbsp3 tbsp gluten-free tamari soy sauce
- 2 tsp2 tsp brown sugar
- 11 small red bell pepper
- 11 small onion
- 22 scallion
- 2 tsp2 tsp cornstarch
- 2 tbsp2 tbsp vegetable oil
- 1/2 tsp1/2 tsp black pepper
