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Recipes

Stir-Fried Lemongrass Beef with Asian Greens

By Janet FletcherPhotography by Pascal Andre

Recipe information

  • Yield

    6 Servings

Ingredients

1

1/2 pounds beef top sirloin, fat trimmed, cut lengthwise in half

3

tablespoons minced lemongrass

4

tablespoons fish sauce (nam pla)

1

1/2 tablespoons soy sauce

1

1/2 teaspoons sugar

3

garlic cloves, minced

4

tablespoons peanut oil

3

tablespoons fresh lime juice

1

large shallot, minced

1

tablespoon minced seeded serrano chili

1

bunch mustard greens, torn into 1-inch pieces

1

head of bok choy, torn into 1-inch pieces

2

cups thinly sliced red onions

1

cup (packed) opal basil* or regular basil leaves

Need to make a substitution?

Preparation

  1. Step 1

    Freeze beef 30 minutes. Using large knife, thinly slice beef crosswise. Mix meat, lemongrass, 3 tablespoons fish sauce, soy sauce, 3/4 teaspoon sugar, and garlic in large bowl. Sprinkle generously with black pepper. Let stand at room temperature 30 minutes or chill up to 3 hours.

    Step 2

    Whisk 3 tablespoons oil, lime juice, shallot, chili, 1 tablespoon fish sauce, and 3/4 teaspoon sugar in bowl to blend. Season dressing with salt and pepper. Let stand at room temperature 30 minutes.

    Step 3

    Place mustard greens, bok choy, onions, and basil in large bowl. Add 3/4 of dressing; toss to coat. Season salad with salt and pepper.

    Step 4

    Heat 1 tablespoon oil in heavy large skillet over high heat. Working in 2 batches, stir-fry meat until cooked to desired doneness, about 35 seconds for rare. Add to greens. Add remaining dressing and toss to combine. Serve immediately.

    Step 5

    * Opal basil has purple leaves and a milder flavor than sweet basil. It is available at Asian markets and some supermarkets.

Explore Bon AppétitStir-FryAsianLemongrassBeefMeatSerrano ChileChileVegetableMustard GreensLeafy GreensBok ChoyEasyMainDairy-FreeGluten-FreeSautéDinner