Stir-Fried Lemongrass Beef with Bell Peppers
Tender strips of beef stir-fried with aromatic lemongrass and colorful bell peppers for a vibrant Vietnamese-inspired dish. This vietnamese-inspired beef ready in about 25 minutes pairs thinly sliced beef sirloin, finely minced lemongrass stalks, minced garlic cloves 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 beef sirloin
- 2, finely minced lemongrass stalks
- 1 medium, sliced into strips red bell pepper
- 1 medium, sliced into strips green bell pepper
- 3, minced garlic cloves
- 3 tbsp soy sauce
- 1 tbsp fish sauce
- 1 tsp brown sugar
- 2 tbsp vegetable oil
- 1/2 tsp black pepper
- 2, sliced green onions
- 1/4 tsp (optional) chili flakes
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a large wok over medium-high heat until shimmering. Add 3 minced garlic cloves and 2 finely minced lemongrass stalks; stir-fry for 45 seconds until fragrant but not burnt.
- Step 2: Add 12 oz thinly sliced beef sirloin to the wok and stir-fry for 2 minutes until the edges start to brown.
- Step 3: Stir in 1 sliced red bell pepper and 1 sliced green bell pepper; cook for 3 minutes until peppers soften but retain crunch.
- Step 4: Pour in 3 tbsp soy sauce, 1 tbsp fish sauce, and 1 tsp brown sugar, tossing everything together. Cook for 1 more minute until sauce thickens slightly and coats the beef and vegetables.
- Step 5: Season with 1/2 tsp black pepper and 1/4 tsp chili flakes if using. Remove from heat and garnish with 2 sliced green onions before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Stir-Fried Lemongrass Beef with Bell Peppers take to make?
Total time is about 25 minutes (15 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 Stir-Fried Lemongrass Beef 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 thinly sliced beef sirloin from drying out.
Can I substitute ingredients in Stir-Fried Lemongrass Beef 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 Stir-Fried Lemongrass Beef 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 Stir-Fried Lemongrass Beef with Bell Peppers?
Vietnamese 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.
