Name: Thai Lemongrass Beef Stir-Fry
Prep time: 30 min
Total time: 30 min
Yield: 2 servings
Ingredients: 12 oz flank steak, thinly sliced across the grain; 2 stalks fresh lemongrass, tough outer layers removed and finely minced (about 3 tbsp); 1 tbsp fresh ginger, minced; 3 cloves garlic, minced; 1 red bell pepper, thinly sliced; 1 cup sugar snap peas, trimmed; 2 scallions, sliced on the bias; 1 small red chili, thinly sliced (optional, for extra heat); 2 tbsp fish sauce; 1 tbsp low-sodium soy sauce; 2 tsp brown sugar; 1 tbsp lime juice, plus lime wedges for serving; 1 tbsp neutral oil (e.g., canola or grapeseed); 1/2 cup Thai basil leaves, plus more for garnish; Freshly ground black pepper, to taste; Optional: 1 cup cooked jasmine rice (to serve on the side)

Thai Lemongrass Beef Stir-Fry

miradu

This Thai Lemongrass Beef Stir-Fry brings together the bold aromatics of lemongrass and ginger with crisp bell pepper and snap peas for a vibrant, zesty dish. The flank steak is marinated for extra flavor, then seared to juicy perfection and tossed with a bright, savory sauce. Thai basil and lime finish the dish with fragrant, citrusy notes. Ready in just 30 minutes, this meal delivers restaurant-quality flair at home, with an exciting balance of heat, tang, and freshness—perfect for a weeknight dinner or a special occasion. Serve over jasmine rice for a classic touch.

Ingredients

Instructions

In a medium bowl, combine the thinly sliced flank steak with half the minced lemongrass, half the ginger, half the garlic, 1 tbsp fish sauce, and a few grinds of black pepper. Toss well and let marinate for 10 minutes while prepping other ingredients.
In a small bowl, whisk together the remaining fish sauce, soy sauce, brown sugar, lime juice, and 1 tbsp water. Set aside.
Heat a large nonstick skillet or wok over high heat. Add the oil. When shimmering, add the marinated beef in a single layer. Sear for 1-2 minutes per side, until just browned but not fully cooked through. Transfer beef to a plate.
Lower heat to medium-high. In the same pan, add the remaining lemongrass, ginger, and garlic. Stir-fry for 30 seconds until fragrant, then add the bell pepper, snap peas, and chili (if using). Stir-fry for 2-3 minutes, until vegetables are crisp-tender.
Return the beef and any juices to the pan. Add the scallions and pour in the sauce. Stir-fry for another 1-2 minutes, tossing everything together until the beef is cooked through and the sauce is bubbling.
Remove from heat and fold in 1/2 cup Thai basil leaves until just wilted.
Serve immediately, garnished with extra Thai basil and lime wedges. Enjoy with jasmine rice if desired.