Ginger and Lemongrass Beef Stir-Fry

Name: Ginger and Lemongrass Beef Stir-Fry
Prep time: 20 min
Cook time: 8 min
Total time: 28 min
Yield: 4
Ingredients: 350 g lean beef cut across the grain into thin slices; 1 green pepper thinly sliced; 2 bunch spring onions green and white parts separated and finely sliced; 6 clove garlic cloves; 1 tbsp grated ginger; 1 lemongrass stalk trimmed and finely chopped; 1 bunch small bunch of basil or purple basil, leaves picked and roughly chopped; 50 g roasted peanuts, roughly chopped; 3 tbsp vegetable oil; 2 tbsp fish sauce; 1 tbsp soy sauce; 4 tsp brown sugar; 1/2 tsp Chili flakes; 1 lime juice; 400 g cooked rice or cooked rice noodles

A vibrant and aromatic stir-fry featuring tender strips of beef marinated in lemongrass and soy, finished with a zesty lime dressing and fresh basil. This quick, high-protein meal brings bold Southeast Asian flavors to your table in under 30 minutes.

Servings4 Portions

Prep Time20 Mins

Cook Time8 Mins

Difficulty

Intermediate

Ingredients

lean beef cut across the grain into thin slices
350 g
green pepper thinly sliced
1
spring onions green and white parts separated and finely sliced
2 bunch
garlic cloves
6 clove
grated ginger
1 tbsp
lemongrass stalk trimmed and finely chopped
1
small bunch of basil or purple basil, leaves picked and roughly chopped
1 bunch
roasted peanuts, roughly chopped
50 g
vegetable oil
3 tbsp
fish sauce
2 tbsp
soy sauce
1 tbsp
brown sugar
4 tsp
Chili flakes
0.5 tsp
lime juice
1
cooked rice or cooked rice noodles
400 g

Step-by-Step Instructions

In a medium bowl, toss the sliced beef with the chopped lemongrass, soy sauce, 1 tablespoon of fish sauce, 2 teaspoons of sugar, and half of the chili flakes. Cover and refrigerate to marinate for at least 20 minutes, or up to 6 hours for deeper flavor.

Prepare the finishing sauce by whisking together the remaining 1 tablespoon of fish sauce, lime juice, the remaining 2 teaspoons of sugar, the rest of the chili flakes, and 3 tablespoons of water. Set this aside for later.

Heat 1 tablespoon of vegetable oil in a large wok or cast-iron skillet over high heat until shimmering. Add half of the marinated beef in a single layer and stir-fry for about 2 minutes until browned and just cooked through. Transfer to a plate and repeat with another tablespoon of oil and the remaining beef. Once done, wipe the wok clean with a paper towel.

Add the final tablespoon of oil to the pan. Stir-fry the sliced green pepper and the white parts of the spring onions over high heat for 2-3 minutes. Add the garlic and grated ginger, tossing constantly for 45-60 seconds until fragrant.