Lemongrass Beef Stir-Fry with Bell Peppers
Tender strips of beef stir-fried with fragrant lemongrass and crisp bell peppers in a savory sauce. This thai-inspired beef ready in about 30 minutes pairs stalk, finely minced lemongrass stalk, soy sauce, fish sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 oz, thinly sliced against the grain flank steak
- 1 stalk, finely minced lemongrass stalk
- 3 tbsp soy sauce
- 1 tbsp fish sauce
- 1 tbsp brown sugar
- 3 cloves, minced garlic cloves
- 1 medium, thinly sliced red bell pepper
- 1 medium, thinly sliced yellow bell pepper
- 2 tbsp vegetable oil
- 2 stalks, sliced green onions
- 1 tbsp fresh lime juice
Instructions
- Step 1: In a bowl, combine 12 oz thinly sliced flank steak, 1 tbsp soy sauce, 1 tbsp fish sauce, 1 tbsp brown sugar, and 1 finely minced lemongrass stalk. Marinate for 15 minutes.
- Step 2: Heat 2 tbsp vegetable oil in a large wok or skillet over high heat until shimmering. Add 3 minced garlic cloves and sauté for 30 seconds until fragrant.
- Step 3: Add the marinated beef and stir-fry for 3-4 minutes until browned but still tender.
- Step 4: Add 1 thinly sliced red bell pepper and 1 thinly sliced yellow bell pepper to the wok. Continue stir-frying for 2-3 minutes until the peppers are crisp-tender.
- Step 5: Stir in 2 tbsp sliced green onions and 1 tbsp fresh lime juice. Toss everything together for 1 minute until well combined and heated through, then remove from heat and serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Lemongrass Beef Stir-Fry with Bell Peppers take to make?
Total time is about 30 minutes (20 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Lemongrass Beef Stir-Fry with Bell Peppers?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep soy sauce from drying out.
Can I substitute ingredients in Lemongrass Beef Stir-Fry with Bell Peppers?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Lemongrass Beef Stir-Fry with Bell Peppers for a different number of people?
The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Lemongrass Beef Stir-Fry with Bell Peppers?
Thai beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
