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Stir-Fried Lemongrass Beef With Asian Greens

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“I got this recipe out of a food magazine. Serve with a crisp, dry Riesling or beer.”
READY IN:
1hr 10mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

  • 1 12 lbs top sirloin steaks, fat trimmed, cut lengthwise in half
  • 3 tablespoons minced lemongrass
  • 4 tablespoons fish sauce (can be found in Asian markets)
  • 1 12 tablespoons soy sauce
  • 1 12 teaspoons sugar
  • 3 garlic cloves, minced
  • 4 tablespoons peanut oil
  • 3 tablespoons fresh lime juice
  • 1 large shallot, minced
  • 1 tablespoon minced seeded serrano chili
  • 1 bunch mustard greens, torn into 1 inch pieces
  • 1 head bok choy, torn into 1 inch pieces
  • 2 cups thinly sliced red onions
  • 1 cup packed opal basil (can be found in Asian markets or you can use regular basil leaves)

Directions

  1. Freezing the meat for 30 minutes will make it easier to slice.
  2. Freeze beef 30 minutes.
  3. Using large nife, thinly slice beef crosswise.
  4. Mix meat, lemongrass, 3 tablespoons fish sauce, soy sauce, 3/4 teaspoon sugar and garlic in a large bowl.
  5. Sprinkle generously with black pepper.
  6. Let stand at room temperature for 30 minutes or chill up to 3 hours.
  7. Whisk 3 tablespoons oil, lime juice, shallot, chili, 1 tablespoon fish sauce and 3/4 teaspoon sugar in bowl to blend.
  8. Season dressing with salt and pepper.
  9. Let stand at room temperature for 30 minutes.
  10. Place mustard greens, bok choy, onions and basil in large bowl.
  11. Add 3/4ths of dressing and toss to coat.
  12. Season salad with salt and pepper.
  13. Heat 1 tablespoon oil in heave large skillet over high heat.
  14. Working in 2 batches, stir-fry meat until cooked to desired doneness, about 35 seconds for rare.
  15. Add to greens.
  16. Add remaining dressing and toss to combine.
  17. Serve immediately.

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