Vietnamese · Dinner
Lemongrass Beef Stir Fry (High-Protein)
Vietnamese-style lemongrass beef stir-fry built on seared beef sirloin with shrimp, fresh lemongrass, garlic, chili and shallot, tossed with fish sauce and brown sugar over jasmine rice with edamame for fiber and bite.
$6
15 minsPrep
12 minsCook
27 minsTotal
EasyLevel
Nutrition per serving
486Calories
58.3gProtein
14.2gFat
33.6gCarbs
6.8gSugar
5.4gFiber
1580mgSodium
257mgChol
3.9gSat Fat
1120mgPotassium
95mgCalcium
5.4mgIron
3.1mcgVitamin B12
22mgVitamin C
gluten-free-adaptable
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Slice the beef sirloin thinly against the grain and pat dry. Mince the lemongrass core, garlic, shallot, and chili.
2
Heat the vegetable oil in a wok over high heat until faintly smoking. Sear the beef in a single layer 1 to 2 minutes per side until deeply browned but still pink inside.
3
Stir the lemongrass, garlic, shallot, and chili in the wok over medium-high heat for 45 seconds until fragrant and glossy.
4
Return the beef, shrimp, and edamame to the wok. Add fish sauce and brown sugar, toss over high heat 2 to 3 minutes until shrimp turn opaque pink.
5
Plate
Spoon the jasmine rice onto a plate. Top with the stir-fry and scatter cilantro and scallions over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g beef sirloin
- 5 oz140g shrimp
- 44 stalks lemongrass
- 6 cloves6 cloves garlic
- 22 shallot
- 22 fresh red chili
- 2/3 cup100g edamame, shelled and cooked
- 2 tbsp2 tbsp fish sauce
- 2 tsp2 tsp soy sauce
- 2 tsp2 tsp brown sugar
- 1 tsp1 tsp black pepper
- 2 tbsp30ml vegetable oil
- 1 1/3 cup240g cooked jasmine rice
- 4 tbsp4 tbsp cilantro
- 44 scallions
