Stir Fried Lemongrass Beef with Asian Greens
Transform your weeknight dinners with this vibrant and flavorful Stir Fried Lemongrass Beef with Asian Greens. Tender slices of marinated beef are infused with the aromatic essence of minced lemongrass, garlic, and ginger, then quickly stir-fried to perfection for a deliciously caramelized finish. A medley of crisp-tender Asian greens—baby bok choy, snow peas, and julienned carrots—add freshness and color, while a savory-sweet sauce of soy, oyster, and fish sauce ties everything together with a harmonious balance. Garnished with fresh cilantro and a zesty squeeze of lime, this dish is perfect served over fragrant jasmine rice for a complete, satisfying meal. Ready in just 35 minutes, it’s an ideal choice for busy evenings when you crave something quick, healthy, and irresistibly delicious. Keywords: lemongrass beef, stir-fry recipe, Asian greens, weeknight dinner, healthy stir-fry.
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Ingredients
- 500 g beef sirloin, thinly sliced
- 2 lemongrass stalks, minced
- 3 cloves garlic, minced
- 1 tbsp ginger, minced
- 3 tbsp soy sauce
- 2 tbsp oyster sauce
- 1 tsp fish sauce
- 1 tbsp brown sugar
- 2 tbsp vegetable oil
- 1 carrot, julienned
- 300 g baby bok choy, halved
- 100 g snow peas
- 1 red chili, sliced (optional)
- 1 lime, cut into wedges
- 2 tbsp fresh cilantro, chopped
- 0 optional cooked jasmine rice (for serving)
Directions
Step 1
In a medium bowl, combine the thinly sliced beef with 1 minced lemongrass stalk, 1 minced garlic clove, 1 tablespoon of soy sauce, and 1 teaspoon of fish sauce. Mix well and let it marinate for 15 minutes.
Step 2
Whisk together the remaining soy sauce, oyster sauce, minced garlic, ginger, brown sugar, and the second minced lemongrass stalk in a small bowl. This will be your stir-fry sauce.
Step 3
Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat. Once the oil is hot, add the marinated beef and stir-fry for 2-3 minutes until just cooked through. Remove the beef from the wok and set aside.
Step 4
Add the remaining tablespoon of vegetable oil to the wok. Toss in the julienned carrot and stir-fry for 1 minute.
Step 5
Add the baby bok choy and snow peas to the wok. Stir-fry for another 2 minutes, ensuring the vegetables are tender but still crisp.
Step 6
Return the cooked beef to the wok, along with the stir-fry sauce. Toss everything together and stir-fry for another 1-2 minutes to coat everything evenly and heat through.
Step 7
Transfer the stir-fry to a serving dish. Garnish with sliced red chili (if using) and chopped cilantro.
Step 8
Serve immediately with steamed jasmine rice and lime wedges on the side for an extra zing.
Nutrition Facts
| Serving size | (1377.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1938.9 |
| Total Fat 103.2g | 0% |
| Saturated Fat 34.0g | 0% |
| Polyunsaturated Fat 16.9g | |
| Cholesterol 350mg | 0% |
| Sodium 4433.6mg | 0% |
| Total Carbohydrate 99.7g | 0% |
| Dietary Fiber 12.4g | 0% |
| Total Sugars 24.1g | |
| Protein 149.9g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 568.2mg | 0% |
| Iron 23.2mg | 0% |
| Potassium 3542.1mg | 0% |
Source of Calories