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Stir-Fried Lemongrass Beef with Asian Greens

Stir-Fried Lemongrass Beef with Asian Greens


  • 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
  • 3 tablespoons fresh lime juice
  • 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

Recipe Preparation

  • 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.

  • 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.

  • 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.

  • 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.

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

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