Stir-Fried Lemongrass Beef With Asian Greens

READY IN: 1hr 10mins
Recipe by Ashley U

I got this recipe out of a food magazine. Serve with a crisp, dry Riesling or beer.

Top Review by shimmerchk

Very nice! This really reminded me of the Thai salads Yum nua (beef salad) and nam sohd (minced pork salad) I loved the combination of flavors, but I did add a few things to spice this up to our tastes and that is why I gave this 4 out of 5 stars. I added garlic and some chili paste to the salad dressing and added some oyster sauce when I stir fried the beef, and I also used Thai bird chilies instead of serranos. I think next time I'll add some fresh mint to the salad as well. I served this with steamed Jasmine rice and we all thought it was delicious. I love the nutritional addition of serving the beef over the mustard greens and bok choy and thai basil. I was afraid the greens may have too bitter a taste so I tossed them with the dressing and let the greens marinate in it to wilt slightly about 10 minutes before I topped it with the stir fried beef. I also poured the remaining dressing into the pan after the beef was done before pouring the entire mixture over a lovely platter that I had spread the greens salad over. Great, easy weekday recipe, thanks!

Ingredients Nutrition

  • 1 12 lbs top sirloin steaks, fat trimmed, cut lengthwise in half
  • 3 tablespoons minced lemongrass
  • 4 tablespoons fish sauce (can be found in Asian markets)
  • 1 12 tablespoons soy sauce
  • 1 12 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 bok choy, torn into 1 inch pieces
  • 2 cups thinly sliced red onions
  • 1 cup packed opal basil (can be found in Asian markets or you can use regular basil leaves)


  1. Freezing the meat for 30 minutes will make it easier to slice.
  2. Freeze beef 30 minutes.
  3. Using large nife, thinly slice beef crosswise.
  4. Mix meat, lemongrass, 3 tablespoons fish sauce, soy sauce, 3/4 teaspoon sugar and garlic in a large bowl.
  5. Sprinkle generously with black pepper.
  6. Let stand at room temperature for 30 minutes or chill up to 3 hours.
  7. Whisk 3 tablespoons oil, lime juice, shallot, chili, 1 tablespoon fish sauce and 3/4 teaspoon sugar in bowl to blend.
  8. Season dressing with salt and pepper.
  9. Let stand at room temperature for 30 minutes.
  10. Place mustard greens, bok choy, onions and basil in large bowl.
  11. Add 3/4ths of dressing and toss to coat.
  12. Season salad with salt and pepper.
  13. Heat 1 tablespoon oil in heave large skillet over high heat.
  14. Working in 2 batches, stir-fry meat until cooked to desired doneness, about 35 seconds for rare.
  15. Add to greens.
  16. Add remaining dressing and toss to combine.
  17. Serve immediately.

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