Stir Fried Lemongrass Beef With Asian Greens Recipes
STIR-FRIED LEMONGRASS BEEF WITH ASIAN GREENS
Categories Salad Beef Leafy Green Stir-Fry Summer Lemongrass Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 14
Steps:
- Freeze beef 30 minutes. Using large knife, thinly slice beef crosswise. Mix meat, lemongrass, 3 tablespoons fish sauce, soy sauce, 3/4 teaspoon sugar, and garlic in large bowl. Sprinkle generously with black pepper. Let stand at room temperature 30 minutes or chill up to 3 hours.
- Whisk 3 tablespoons oil, lime juice, shallot, chili, 1 tablespoon fish sauce, and 3/4 teaspoon sugar in bowl to blend. Season dressing with salt and pepper. Let stand at room temperature 30 minutes.
- Place mustard greens, bok choy, onions, and basil in large bowl. Add 3/4 of dressing; toss to coat. Season salad with salt and pepper.
- Heat 1 tablespoon oil in heavy large skillet over high heat. Working in 2 batches, stir-fry meat until cooked to desired doneness, about 35 seconds for rare. Add to greens. Add remaining dressing and toss to combine. Serve immediately.
- *Available at Asian markets and in the Asian foods section of many supermarkets.
- **Opal basil has purple leaves and a milder flavor than sweet basil. It is available at Asian markets and some supermarkets.
STIR-FRIED BEEF AND GREENS
This easy beef stir-fry will satisfy even the pickiest of eaters. It makes for a delicious meal that comes together in no time.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 20m
Number Of Ingredients 10
Steps:
- Season 1 1/4 pounds beef sirloin, cut into 2-inch-long slices about 1/4 inch thick, with 1/4 teaspoon each salt and pepper. In a large skillet, heat 1 tablespoon canola oil over medium-high heat. Add beef to skillet; cook, tossing occasionally, until brown, 2 to 3 minutes. Transfer to a plate with a slotted spoon.
- Reduce heat to medium. Add 1 tablespoon minced fresh ginger and 3 stalks celery, sliced 1/2 inch thick diagonally; cook until celery is soft, about 4 minutes.
- Add 2 bunches watercress, trimmed and washed; toss until wilted, about 1 minute. Return beef with any juices to skillet; stir in 1 tablespoon toasted sesame oil, 1 tablespoon rice vinegar, and 1 tablespoon soy sauce. Serve hot over rice.
STIR-FRIED LEMONGRASS BEEF WITH ASIAN GREENS
Make and share this Stir-Fried Lemongrass Beef With Asian Greens recipe from Food.com.
Provided by Ashley U
Categories Vegetable
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Freezing the meat for 30 minutes will make it easier to slice.
- Freeze beef 30 minutes.
- Using large nife, thinly slice beef crosswise.
- Mix meat, lemongrass, 3 tablespoons fish sauce, soy sauce, 3/4 teaspoon sugar and garlic in a large bowl.
- Sprinkle generously with black pepper.
- Let stand at room temperature for 30 minutes or chill up to 3 hours.
- Whisk 3 tablespoons oil, lime juice, shallot, chili, 1 tablespoon fish sauce and 3/4 teaspoon sugar in bowl to blend.
- Season dressing with salt and pepper.
- Let stand at room temperature for 30 minutes.
- Place mustard greens, bok choy, onions and basil in large bowl.
- Add 3/4ths of dressing and toss to coat.
- Season salad with salt and pepper.
- Heat 1 tablespoon oil in heave large skillet over high heat.
- Working in 2 batches, stir-fry meat until cooked to desired doneness, about 35 seconds for rare.
- Add to greens.
- Add remaining dressing and toss to combine.
- Serve immediately.
Nutrition Facts : Calories 509.8, Fat 35.2, SaturatedFat 11.7, Cholesterol 111.1, Sodium 1350.8, Carbohydrate 12.5, Fiber 2.3, Sugar 5.7, Protein 35.8
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