Vietnamese · Dinner
Lemongrass Beef Stir Fry (Low-Calorie)
Thin-sliced beef sirloin stir-fried over high heat with lemongrass, garlic, chili and fish sauce, tossed with crisp bell pepper and onion. Fat is trimmed and oil is kept minimal, so the dish stays light while keeping the sharp citrusy, savory-sweet character of Vietnamese lemongrass beef. Served over lettuce rather than rice to cut calories.
$5
15 minsPrep
8 minsCook
23 minsTotal
EasyLevel
Nutrition per serving
389Calories
39.6gProtein
18gFat
18.2gCarbs
9.8gSugar
3.4gFiber
984mgSodium
117mgChol
5.4gSat Fat
875mgPotassium
70mgCalcium
4.5mgIron
2.8mcgVitamin B12
62mgVitamin C
low-calorie
gluten-free
low-carb
protein-rich
low-calorie
Instructions
1
Prep
Slice the beef sirloin thinly against the grain. Mince the lemongrass, garlic, and chili. Slice the bell pepper and onion thinly.
2
Heat the vegetable oil in a wok over high heat until shimmering, add beef in a single layer, and sear 60–90 seconds per side until browned but still pink inside.
3
Push the beef aside, add the remaining garlic, chili, bell pepper, and onion, and stir-fry over high heat for 2–3 minutes until crisp-tender.
4
Return the beef to center, add the fish sauce, lime juice, and brown sugar, and toss 30–60 seconds until glossy and coated.
5
Plate
Arrange the shredded lettuce on a plate, spoon the beef and vegetables over top, and scatter cilantro as garnish before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g beef sirloin
- 22 stalk lemongrass, tender base only
- 4 cloves4 cloves garlic
- 22 small red chili
- 11 red bell pepper
- 11 small onion
- 2 tsp2 tsp vegetable oil
- 3 tsp3 tsp fish sauce
- 2 tsp2 tsp lime juice
- 1 tsp1 tsp brown sugar
- 1/2 tsp1/2 tsp black pepper
- 7 oz200g lettuce
- 2 tbsp2 tbsp cilantro
