Lemongrass Beef Stir-Fry
Lemongrass is the key ingredient in this simple stir-fry - its mellow, lemony flavor imparts authentic Vietnamese flavor into the dish. Be sure to only mince the innermost core - the outer layers can be very tough!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Beef Tenderloin Tips
Red Bell Pepper
Soy Sauce Jar
(Contains Soy, Wheat)
White Wine Vinegar
Not included in your delivery
Prep: Wash and dry all produce. Bring 3 cups salted water to a boil in a medium pot. Trim the ends of the scallions, then thinly slice. Trim the ends of the green beans, then cut into 1-inch pieces. Core, seed, and thinly slice the bell peppers. Mince or grate the garlic. Add the rice to the boiling water, cover, and reduce to a low simmer for 15-20 minutes, until tender.
Prep the lemongrass: Trim the ends of the lemongrass, then peel off the outer layers until you get to a rubbery core. Finely mince the core.
Cook the steak: Toss the steak tips in a medium bowl with the cornstarch and a large pinch of salt and pepper. Heat a drizzle of oil in a large pan over high heat. Add the steak to the pan and cook for about 1 minute per side, until browned but not yet cooked through. Remove from the pan and set aside.
Start the stir-fry: Heat another drizzle of oil in the same pan over medium heat. Add the garlic, lemongrass, and scallion whites and cook, tossing for about 2 minutes, until softened. Add the green beans and peppers and cook, tossing for 5-7 minutes, until softened. Season with salt and pepper.
Finish the stir-fry: Add the steak, soy sauce, 2 Tablespoons vinegar, 3 Tablespoons water and 1 Tablespoon sugar to the pan. Cook, tossing, for 1-2 minutes, until the sauce has thickened. Taste and season with salt and pepper.
Serve: Fluff the rice with a fork. Serve the stir-fry over the rice, garnish with scallion greens, and enjoy!