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.
- 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.
- 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.
- 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.
- 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
Rice ( cup )
Green Beans ( gr )
Beef ( gr )
Soy Sauce ( gr )
Spring Onion ( unit )
Red Capsicum ( pc )
Lemon Grass ( unit )
Cornstarch ( T )
White Vinegar ( T )
Sugar ( T )
Olive Oil ( t )
Salt and Pepper to taste
Nutritional facts (est. per serving)