Thai Lemon Beef
Infused with zesty citrus and bold Thai flavors, Thai Lemon Beef is a quick and flavorful stir-fry that's perfect for busy weeknights. Tender strips of marinated sirloin or flank steak are seared to perfection and tossed with a vibrant sauce made from fresh lemon juice, soy sauce, fish sauce, and a touch of brown sugar for balance. Stir-fried with crisp red bell peppers, fragrant garlic and ginger, and sweet onions, this dish is a harmonious blend of savory, tangy, and slightly sweet flavors. Garnished with fresh scallions and optional Thai basil, it’s served over fluffy jasmine rice for a satisfying, restaurant-quality meal at home. Ready in just 35 minutes, this Thai-inspired recipe is as delicious as it is easy to whip up! Perfect for fans of quick stir-fries and Thai cuisine.
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Recipe Information
Ingredients
- 450 grams Beef sirloin or flank steak
- 3 tablespoons Soy sauce
- 1 tablespoon Fish sauce
- 2 teaspoons Lemon zest
- 2 tablespoons Fresh lemon juice
- 1 tablespoon Brown sugar
- 2 teaspoons Cornstarch
- 3 cloves Garlic, minced
- 1 teaspoon Ginger, minced
- 2 tablespoons Vegetable oil
- 1 Red bell pepper, sliced
- 1 Yellow onion, thinly sliced
- 2 Scallions, chopped
- 1 handful Fresh Thai basil (optional)
- 4 cups Cooked jasmine rice (for serving)
Instructions
Slice the beef into thin strips, about 1/4 inch thick, and place in a mixing bowl.
In a separate small bowl, whisk together 2 tablespoons soy sauce, 1 tablespoon fish sauce, lemon zest, lemon juice, brown sugar, and cornstarch. Pour half of this marinade over the beef and let it sit for 10 minutes. Reserve the other half for cooking.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over high heat. Once hot, add the marinated beef strips in batches (do not overcrowd the pan) and sear for 1-2 minutes per side until just browned. Remove the beef from the pan and set aside.
In the same skillet, heat the remaining 1 tablespoon of vegetable oil. Add the minced garlic and ginger, and sauté for about 30 seconds until fragrant.
Add the sliced red bell pepper and yellow onion to the pan. Stir-fry for 2-3 minutes until the vegetables start to soften but remain crisp.
Return the cooked beef to the skillet along with the reserved sauce. Stir everything together and cook for another 2 minutes, allowing the sauce to thicken slightly and coat the ingredients evenly.
Remove from heat and stir in the chopped scallions and Thai basil, if using.
Serve the Thai Lemon Beef immediately over a bed of warm jasmine rice. Enjoy!
Nutrition Facts
Calories |
2772 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.6 g | 107% | |
| Saturated Fat | 27.0 g | 135% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 338 mg | 112% | |
| Sodium | 3257 mg | 142% | |
| Total Carbohydrate | 341.9 g | 124% | |
| Dietary Fiber | 11.4 g | 41% | |
| Total Sugars | 19.1 g | ||
| Protein | 155.7 g | 311% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 349 mg | 27% | |
| Iron | 26.0 mg | 144% | |
| Potassium | 2579 mg | 55% | |
*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.
