Stir-Fried Lemongrass Beef With Asian Greens
- Reviews 1
Ready In: 1 hr 10 mins
Serves: 6
Ingredients
- 1 1⁄2 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 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 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)
Directions
- Freezing the meat for 30 minutes will make it easier to slice.
- Freeze beef 30 minutes.
- Using large nife, thinly slice beef crosswise.
- Mix meat, lemongrass, 3 tablespoons fish sauce, soy sauce, 3/4 teaspoon sugar and garlic in a large bowl.
- Sprinkle generously with black pepper.
- Let stand at room temperature for 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 for 30 minutes.
- Place mustard greens, bok choy, onions and basil in large bowl.
- Add 3/4ths of dressing and toss to coat.
- Season salad with salt and pepper.
- Heat 1 tablespoon oil in heave 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.
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