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Lively Lemongrass Steak Stir-Fry

Lively Lemongrass Steak Stir-Fry

with Green Beans and Bell Peppers

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If you’ve never cooked with lemongrass before, say hello to this aromatic herb that is perfect for adding a citrusy lift to savory dishes. A staple in Southeast Asian cuisines, it’s used here to give character to a simple beef and veggie stir-fry. Heaped over basmati rice, this dish is best served steaming hot so you can take in all of that incredible fragrance as you dig in.

Tags:Child friendlyFamily friendlyGluten-free
Allergens:SoyWheat

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time30 minutes
Cooking difficultyEasy
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

1.5 cup

Basmati Rice

4 unit

Scallions

12 ounce

Green Beans

2 unit

Red Bell Pepper

2 clove

Garlic

1 unit

Lemongrass

24 ounce

Sirloin Steak

2 tablespoon

Cornstarch

2 ounce

Soy Sauce

(ContainsSoy, Wheat)

2 tablespoon

White Wine Vinegar

Not included in your delivery

2 teaspoon

Vegetable Oil

1 tablespoon

Sugar

unit

Salt

unit

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2427 kJ
Calories580 kcal
Fat5 g
Saturated Fat1.5 g
Carbohydrate80 g
Sugar9 g
Dietary Fiber4 g
Protein47 g
Cholesterol95 mg
Sodium690 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Pot
Bowl
Large Pan
Instructionsarrow up iconarrow up icon
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1

Wash and dry all produce. Bring 2½ cups water and a pinch of salt to a boil in a medium pot. Trim scallions, then thinly slice, keeping greens and whites separate. Trim any stems from green beans, then cut into 1-inch pieces. Core, seed, and remove ribs from bell peppers, then thinly slice. Mince garlic

2

Once water in pot is boiling, add rice, cover, and reduce to a simmer. Cook until tender, 15-20 minutes. Remove from heat and keep covered. Meanwhile, trim bottom inch and papery shoots from lemongrass. Peel off outer layers until you get to tender core. Finely mince core.

3

Cut steak against grain into thin strips. Toss in a medium bowl with cornstarch and a large pinch of salt and pepper until coated. Heat a drizzle of oil in a large pan over high heat. Add steak and sear until browned but not entirely cooked through, about 1 minute per side. Remove from pan and set aside

4

Heat another drizzle of oil in same pan over medium heat. Add garlic, lemongrass, and scallion whites. Cook, tossing, until softened, about 2 minutes. Add green beans and bell peppers and cook, tossing, until those are softened too, 5-7 minutes. Season with salt and pepper.

5

Add steak, soy sauce, vinegar, 3 TBSP water, and 1 TBSP sugar to pan. Cook, stirring frequently, until liquids have thickened and formed a smooth sauce, 1-2 minutes. Season with salt and pepper.

6

Fluff rice with a fork, then divide between plates. Top with stir-fry, then garnish with scallion greens and serve.