Stir-Fried Lemongrass Beef with Bell Peppers and Onions
Tender strips of beef quickly stir-fried with fragrant lemongrass, colorful bell peppers, and onions in a savory-sweet sauce. This vietnamese-inspired beef ready in about 30 minutes pairs stalk lemongrass stalk, finely minced, garlic cloves, minced, large onion, sliced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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.
Ingredients
- 1 lb flank steak, thinly sliced against the grain
- 1 stalk lemongrass stalk, finely minced
- 3 cloves garlic cloves, minced
- 1 medium red bell pepper, sliced into strips
- 1 medium yellow bell pepper, sliced into strips
- 1 large onion, sliced
- 3 tbsp soy sauce
- 1 tbsp fish sauce
- 1 tbsp brown sugar
- 3 tbsp vegetable oil
- 1/2 tsp black pepper
- 2 tbsp chopped scallions
- for serving cooked jasmine rice
Instructions
- Step 1: In a bowl, toss 1 lb thinly sliced flank steak with 1 finely minced lemongrass stalk, 3 minced garlic cloves, 3 tbsp soy sauce, 1 tbsp fish sauce, 1 tbsp brown sugar, and 1/2 tsp black pepper. Marinate for 15 minutes.
- Step 2: Heat 3 tbsp vegetable oil in a large wok or skillet over high heat until shimmering. Add the marinated beef and stir-fry for 2-3 minutes until just browned but not fully cooked.
- Step 3: Add 1 sliced large onion, 1 sliced red bell pepper, and 1 sliced yellow bell pepper. Stir-fry together for 3-4 minutes until the vegetables are tender-crisp and the beef is cooked through.
- Step 4: Remove from heat and sprinkle with 2 tbsp chopped scallions. Toss gently to combine.
- Step 5: Serve immediately over hot steamed jasmine rice for a quick, flavorful weeknight dinner.
Equipment for this recipe
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Frequently asked questions
How long does Stir-Fried Lemongrass Beef with Bell Peppers and Onions 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 Stir-Fried Lemongrass Beef with Bell Peppers and Onions?
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 garlic cloves, minced from drying out.
Can I substitute ingredients in Stir-Fried Lemongrass Beef with Bell Peppers and Onions?
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 and Onions for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 and Onions?
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.
