Stir-Fried Beef with Lemongrass and Bok Choy

By AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender beef strips stir-fried with fragrant lemongrass and crisp bok choy, served over steamed jasmine rice. This Vietnamese recipe, ready in about 35 minutes, pairs Flank steak, Lemongrass, Garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, 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.

Prep: 20 min Cook: 15 min Serves 4 Vietnamese cuisine 480 cal/serving

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Ingredients

12 oz Flank steak
2 stalks Lemongrass
2 cloves Garlic
3 tbsp Soy sauce
1 tbsp Oyster sauce
1 tbsp Rice vinegar
1 tsp Sugar
1 tsp Sesame oil
2 cups Bok choy
1 tbsp Vegetable oil
1 cup Jasmine rice

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Instructions

Step 1: In a bowl, combine 2 minced lemongrass stalks, 2 minced garlic cloves, 3 tbsp soy sauce, 1 tbsp oyster sauce, 1 tbsp rice vinegar, 1 tsp sugar, and 1 tsp sesame oil; set aside.
Step 2: Heat 1 tbsp vegetable oil in a wok over high heat. Add 12 oz sliced flank steak and stir-fry for 2-3 minutes until browned but not cooked through.
Step 3: Pour marinade over beef in wok; cook for 1 minute until thickened.
Step 4: Add 2 cups chopped bok choy and stir-fry for 2-3 minutes until tender-crisp.
Step 5: Serve hot over 1 cup cooked jasmine rice.