Stir Fried Lemongrass Beef with Asian Greens
Transform your weeknight dinners with this vibrant and flavorful Stir Fried Lemongrass Beef with Asian Greens. Tender slices of marinated beef are infused with the aromatic essence of minced lemongrass, garlic, and ginger, then quickly stir-fried to perfection for a deliciously caramelized finish. A medley of crisp-tender Asian greens—baby bok choy, snow peas, and julienned carrots—add freshness and color, while a savory-sweet sauce of soy, oyster, and fish sauce ties everything together with a harmonious balance. Garnished with fresh cilantro and a zesty squeeze of lime, this dish is perfect served over fragrant jasmine rice for a complete, satisfying meal. Ready in just 35 minutes, it’s an ideal choice for busy evenings when you crave something quick, healthy, and irresistibly delicious. Keywords: lemongrass beef, stir-fry recipe, Asian greens, weeknight dinner, healthy stir-fry.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 g beef sirloin, thinly sliced
- 2 lemongrass stalks, minced
- 3 cloves garlic, minced
- 1 tbsp ginger, minced
- 3 tbsp soy sauce
- 2 tbsp oyster sauce
- 1 tsp fish sauce
- 1 tbsp brown sugar
- 2 tbsp vegetable oil
- 1 carrot, julienned
- 300 g baby bok choy, halved
- 100 g snow peas
- 1 red chili, sliced (optional)
- 1 lime, cut into wedges
- 2 tbsp fresh cilantro, chopped
- optional cooked jasmine rice (for serving)
Instructions
In a medium bowl, combine the thinly sliced beef with 1 minced lemongrass stalk, 1 minced garlic clove, 1 tablespoon of soy sauce, and 1 teaspoon of fish sauce. Mix well and let it marinate for 15 minutes.
Whisk together the remaining soy sauce, oyster sauce, minced garlic, ginger, brown sugar, and the second minced lemongrass stalk in a small bowl. This will be your stir-fry sauce.
Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat. Once the oil is hot, add the marinated beef and stir-fry for 2-3 minutes until just cooked through. Remove the beef from the wok and set aside.
Add the remaining tablespoon of vegetable oil to the wok. Toss in the julienned carrot and stir-fry for 1 minute.
Add the baby bok choy and snow peas to the wok. Stir-fry for another 2 minutes, ensuring the vegetables are tender but still crisp.
Return the cooked beef to the wok, along with the stir-fry sauce. Toss everything together and stir-fry for another 1-2 minutes to coat everything evenly and heat through.
Transfer the stir-fry to a serving dish. Garnish with sliced red chili (if using) and chopped cilantro.
Serve immediately with steamed jasmine rice and lime wedges on the side for an extra zing.
Nutrition Facts
Calories |
1939 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.2 g | 132% | |
| Saturated Fat | 34.0 g | 170% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 350 mg | 117% | |
| Sodium | 4434 mg | 193% | |
| Total Carbohydrate | 99.7 g | 36% | |
| Dietary Fiber | 12.4 g | 44% | |
| Total Sugars | 24.1 g | ||
| Protein | 149.9 g | 300% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 568 mg | 44% | |
| Iron | 23.2 mg | 129% | |
| Potassium | 3542 mg | 75% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
