Stir-Fried Lemongrass Beef with Asian Greens Recipe

Name: Stir-Fried Lemongrass Beef with Asian Greens
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds beef top sirloin, fat trimmed, cut lengthwise in half; 3 tablespoons minced lemongrass; 4 tablespoons fish sauce (nam pla)*; 1 1/2 tablespoons soy sauce; 1 1/2 teaspoons sugar; 3 garlic cloves, minced; 4 tablespoons peanut oil; 3 tablespoons fresh lime juice; 1 large shallot, minced; 1 tablespoon minced seeded serrano chile; 1 bunch mustard greens, torn into 1-inch pieces; 1 head of bok choy, torn into 1-inch pieces; 2 cups thinly sliced red onions; 1 cup (packed) opal basil** or regular basil leaves

Servings: persons

1 1/2 pounds beef top sirloin, fat trimmed, cut lengthwise in half
3 tablespoons minced lemongrass
4 tablespoons fish sauce (nam pla)*
1 1/2 tablespoons soy sauce
1 1/2 teaspoons sugar
3 garlic cloves, minced
4 tablespoons peanut oil
3 tablespoons fresh lime juice
1 large shallot, minced
1 tablespoon minced seeded serrano chile
1 bunch mustard greens, torn into 1-inch pieces
1 head of bok choy, torn into 1-inch pieces
2 cups thinly sliced red onions
1 cup (packed) opal basil** or regular basil leaves

1
Freeze beef 30 minutes.
2
Using large knife, thinly slice beef crosswise.
3
Mix meat, lemongrass, 3 tablespoons fish sauce, soy sauce, 3/4 teaspoon sugar, and garlic in large bowl.
4
Sprinkle generously with black pepper.
5
Let stand at room temperature 30 minutes or chill up to 3 hours.
6
Whisk 3 tablespoons oil, lime juice, shallot, chili, 1 tablespoon fish sauce, and 3/4 teaspoon sugar in bowl to blend.
7
Season dressing with salt and pepper.
8
Let stand at room temperature 30 minutes.
9
Place mustard greens, bok choy, onions, and basil in large bowl.
10
Add 3/4 of dressing; toss to coat.
11
Season salad with salt and pepper.
12
Heat 1 tablespoon oil in heavy large skillet over high heat.
13
Working in 2 batches, stir-fry meat until cooked to desired doneness, about 35 seconds for rare.
14
Add to greens.
15
Add remaining dressing and toss to combine.
16
Serve immediately.
17
*Available at Asian markets and in the Asian foods section of many supermarkets.
18
**Opal basil has purple leaves and a milder flavor than sweet basil.
19
It is available at Asian markets and some supermarkets.

717

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 1/2 pounds beef top sirloin, fat trimmed, cut lengthwise in half, 3 tablespoons minced lemongrass, 4 tablespoons fish sauce (nam pla)*, 1 1/2 tablespoons soy sauce, and more.

Yes, Stir-Fried Lemongrass Beef with Asian Greens falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Stir-Fried Lemongrass Beef with Asian Greens

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions