Lemongrass Beef Stir-Fry with Green Beans and Bell Peppers

If you’ve never cooked with lemongrass before, prepare to be delighted. This aromatic herb adds a bright, citrusy lift to savory dishes and it’s a staple in Southeast Asian cuisines. Here, it gives character to a simple beef and veggie stir-fry that comes together in no time.

Heaped over fluffy basmati rice, this dish is best served steaming hot so you can take in all of that incredible fragrance as you dig in. With tender strips of sirloin, crisp green beans and sweet bell peppers, every bite is a balance of textures and flavors.

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Ingredients

1.5 cup Basmati RiceView ingredient guideLike ingredientDislike ingredient

4 unit ScallionsView ingredient guideLike ingredientDislike ingredient

12 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

2 unit Red Bell PepperView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit LemongrassView ingredient guideLike ingredientDislike ingredient

24 ounce Sirloin SteakView ingredient guideLike ingredientDislike ingredient

2 tablespoon CornstarchView ingredient guideLike ingredientDislike ingredient

2 ounce Soy SauceView ingredient guideLike ingredientDislike ingredient

2 tablespoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

2 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon SugarView ingredient guideLike ingredientDislike ingredient

unit SaltView ingredient guideLike ingredientDislike ingredient

unit PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Bring 2½ cups water and a pinch of salt to a boil in a medium pot. Trim scallions, then thinly slice, keeping greens and whites separate. Trim any stems from green beans, then cut into 1-inch pieces. Core, seed and remove ribs from bell peppers, then thinly slice. Mince garlic.
2. Once water in pot is boiling, add rice, cover and reduce to a simmer. Cook until tender, 15-20 minutes. Remove from heat and keep covered. Meanwhile, trim bottom inch and papery shoots from lemongrass. Peel off outer layers until you get to tender core. Finely mince core.
3. Cut steak against grain into thin strips. Toss in a medium bowl with cornstarch and a large pinch of salt and pepper until coated. Heat a drizzle of oil in a large pan over high heat. Add steak and sear until browned but not entirely cooked through, about 1 minute per side. Remove from pan and set aside.
4. Heat another drizzle of oil in same pan over medium heat. Add garlic, lemongrass and scallion whites. Cook, tossing, until softened, about 2 minutes. Add green beans and bell peppers and cook, tossing, until those are softened too, 5-7 minutes. Season with salt and pepper.
5. Add steak, soy sauce, vinegar, 3 tablespoons water and 1 tablespoon sugar to pan. Cook, stirring frequently, until liquids have thickened and formed a smooth sauce, 1-2 minutes. Season with salt and pepper.
6. Fluff rice with a fork, then divide between plates. Top with stir-fry, then garnish with scallion greens and serve.

Recipe Tips

FAQ

Can I use a different cut of beef?

Yes, flank steak or ribeye would work well. Just be sure to slice thinly against the grain.

Is this dish gluten-free?

Yes, as long as you use gluten-free soy sauce or tamari. The recipe is naturally gluten-free.

Can I make this vegetarian?

Absolutely! Substitute the steak with firm tofu or tempeh and adjust cooking time accordingly.