Lemongrass Beef Stir-Fry

Name: Lemongrass Beef Stir-Fry
Prep time: 15 min
Cook time: 15 min
Yield: 4-6
Cuisine: Asian

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Spice up your beef with this easy Lemongrass Beef Stir-Fry! Plus, check out more delicious beef recipes on the blog.

PREP TIME

15 minutes

COOK TIME

15 minutes

SERVES

4-6

About this recipe

Looking for a way to switch up your usual beef dishes and try something new and exciting? This Lemongrass Beef Stir-Fry with Spinach is the perfect recipe to add to your meal rotation. With its fragrant lemongrass and garlic, spicy chilli peppers, and crunchy vegetables, it’s a flavourful and healthy option that’s quick and easy to make. Plus, the addition of baby spinach leaves adds a pop of colour and nutrition to this already delicious lemongrass beef stir-fry dish.

Not familiar with lemongrass? It’s a type of herb that’s commonly used in Southeast Asian cuisine for its citrusy and floral flavour. The white part of the lemongrass stalks is often used in cooking, either chopped or crushed, to infuse dishes with their unique aroma and taste. Lemongrass is also believed to have several health benefits, including reducing inflammation and aiding digestion.

But why stop there? If you’re a fan of beef recipes, be sure to check out my blog for more mouth-watering options. From the easy-to-make Diced Beef with Tomato to the comforting and slow-cooked Beef in the Oven, there’s something for every taste and occasion. Give these recipes a try and get ready to savour the delicious flavours of beef.

Ingredients

Main Ingredients

4 tablespoons avocado oil
2 lemongrass stems, finely diced (white part only), finely diced 1
4 garlic cloves finely dices
2 red chili peppers, finely diced
800 grams beef sirloin, thinly sliced
1 onion, cut into wedges (not too thin)
1 small red capsicum cut into strips
80 grams baby spinach leaves

For The Sauce

2 tablespoon fish sauce
⅓ cup soy sauce
1 tablespoons sugar
2 tablespoon sesame oil

Garnish

Fresh coriander leaves
Thinly sliced fresh chili

Notes from Rouba

For more sauce, double the quantities of the sauce ingredients.
Jasmine rice makes a great side dish to complement the flavours of the stir-fry.
You can use other cuts of beef such as flank or sirloin tip if sirloin is not available.
To make slicing the beef easier, partially freeze it for about 30 minutes before cutting it.
If you prefer less heat, remove the seeds from the chili peppers before adding them to the stir-fry.
Be sure not to overcook the vegetables to maintain their crunchiness and vibrant colours.

Method

Step 1.

Add avocado oil and lemongrass to a wok or frying pan and toss on high heat until fragrant approximately 30 seconds or until the pan is heated through. Then, add the garlic and chili peppers and continue to stir-fry for another minute.

Step 2.

Stir-fry the thinly sliced beef in the wok or frying pan for a few minutes until the colour changes. Then, add the onion and red capsicum, and continue to toss for a few more minutes until they are slightly softened

Step 3.

In a small bowl, mix together the fish sauce, soy sauce, sugar, and sesame oil and pour the sauce mixture into the wok and toss through the beef and vegetables until evenly coated.

Add the baby spinach leaves and toss for a few seconds until wilted. Garnish with coriander leaves and thinly sliced fresh chili and serve with rice.