Description
A flavorful and quick Lemongrass Beef Stir-Fry that combines tender beef with fresh vegetables and aromatic herbs.
Ingredients
Scale
- 1 pound flank steak, thinly sliced against the grain
- 2 tablespoons vegetable oil
- 2 tablespoons lemongrass, finely minced
- 4 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 teaspoon black pepper
- 1 red bell pepper, sliced
- 1 cup snap peas
- 2 green onions, chopped
- Cooked rice or rice noodles, for serving
Instructions
- In a bowl, combine the sliced flank steak, minced lemongrass, garlic, ginger, soy sauce, fish sauce, brown sugar, and black pepper. Mix well and let marinate for at least 15 minutes.
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated beef and stir-fry for about 3-4 minutes until browned. Remove the beef from the skillet and set aside.
- In the same skillet, add the remaining tablespoon of oil. Add the sliced bell pepper and snap peas, and stir-fry for 2-3 minutes until they are tender-crisp.
- Return the beef to the skillet, add the chopped green onions, and stir everything together for another minute to heat through.
- Serve the stir-fry over cooked rice or rice noodles.
Notes
- For a spicier kick, add sliced jalapeños or a dash of sriracha to the stir-fry.
- Substitute the flank steak with chicken breast or tofu for a different protein option.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Stir-Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 70mg