Stir-Fry Lemongrass Beef with Peppers and Green Beans

A staple in Southeast Asian cuisines, it’s used here to give character to a simple beef and veggie stir-fry. Heaped over basmati rice, this dish is best served steaming hot so you can take in all of that incredible fragrance as you dig in.


  1. Wash and dry all produce • Bring 2½ cups water and a pinch of salt to a boil in a medium pot • Trim spring onion, 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 capsicum, then thinly slice • Mince garlic • 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.
  2. Cut beef 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 beef and sear until browned but not entirely cooked through, about 1 minute per side. • Remove from pan and set aside • Heat another drizzle of oil in same pan over medium heat • Add garlic, lemongrass, and spring onion 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.
  3. Add beef, soy sauce, vinegar, 3 (T) water, and 1 (T) sugar to pan • Cook, stirring frequently, until liquids have thickened and formed a smooth sauce, 1-2 minutes • Season with salt and pepper.
  4. Fluff rice with a fork, then divide between plates • Top with stir-fry, then garnish with spring onion greens and serve.

Tools you will need:

Kitchen Knife • Chopping Board Pot • Bowl • Pan

Ready In

30 mins




Serves 2


  • 0.75

    Rice ( cup )

  • 150

    Green Beans ( gr )

  • 1

    Garlic Clove

  • 300

    Beef ( gr )

  • 30

    Soy Sauce ( gr )

  • 2

    Spring Onion ( unit )

  • 1

    Red Capsicum ( pc )

  • 1

    Lemon Grass ( unit )

  • 1

    Cornstarch ( T )

  • 1

    White Vinegar ( T )

  • 1

    Sugar ( T )

  • 1

    Olive Oil ( t )

  • Salt and Pepper to taste

Nutritional facts (est. per serving)

Nutrient DV 580kCal