Lemongrass beef stir-fry

Lemongrass beef stir-fry

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  • 0:20 Prep
  • 0:10 Cook
  • 4 Servings
  • Capable cooks

Easy, tasty and ready in a flash, this lemongrass beef stir fry is definitely a keeper!

Featured in
Beef recipes, Beef, lamb & veal recipes


  • 1/4 cup peanut oil (see tip)
  • 800g beef sirloin, thinly sliced
  • 1 medium brown onion, thinly sliced
  • 1 yellow capsicum, thinly sliced
  • 1 clove garlic, crushed
  • 2 stalks lemongrass, trimmed, thinly sliced (see note)
  • 1 long red chilli, thinly sliced
  • 2 tablespoons soy sauce
  • 1 tablespoon fish sauce
  • Steamed white rice, to serve
  • Fresh coriander, to serve
  • Chilli, extra, to serve


  • Step 1
    Heat a wok over high heat. Add 1 tablespoon of oil and swirl to coat. Add half the beef. Stir-fry for 2 to 3 minutes or until lightly browned. Remove to a plate. Repeat with 1 tablespoon of oil and remaining beef.
  • Step 2
    Add remaining oil, onion, capsicum, garlic, lemongrass and chilli to wok. Stir-fry for 3 to 4 minutes or until onion is soft. Return beef and any juices to wok. Add soy sauce and fish sauce. Stir-fry for 2 minutes or until heated through.
  • Step 3
    Top stir-fry with coriander and chilli. Serve with rice.

  • High protein
  • Low carb
  • Low kilojoule
  • Low sugar


  • 1787 kj


  • 24g

    Fat Total

  • 7g

    Saturated Fat

  • 1g


  • 49g


  • 116mg


  • 1280.72mg


  • 2g

    Carbs (sugar)

  • 3g

    Carbs (total)

All nutrition values are per serve


Tip: You could use canola oil instead of peanut oil.

Note: Purchase firm stalks with pale yellow root tips and green outer leaves. Remove outer leaves and trim 1cm from base. Finely slice the tender white stalk.

  • Author: Kirrily La Rosa
  • Image credit: John Paul Urizar
  • Publication: Super Food Ideas

Source: taste.com.au


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