Lemongrass Beef and Pepper Bowl

Lemongrass Beef and Pepper Bowl

with Cilantro Rice and Toasted Peanuts

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Vietnamese cuisine is known for its love of aromatic ingredients. In that spirit, we've packed this recipe with lemongrass, oyster sauce and chili-garlic, all of which will have your kitchen smelling heavenly. Add some fluffy rice and veggies on the side, and you’ve got a meal that’s both delicious and satisfying!


Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Preparation Time30 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

250 g

Ground Beef

¾ cup

Basmati Rice

1 unit


2 tbsp

Vegetarian Oyster-Soy Sauce

(ContainsSoy/Soja, Wheat/Blé, Sulphites/Sulfite)

56 g

Onion, sliced

160 g

Sweet Bell Pepper

113 g

Snow Peas

28 g

Peanuts, chopped


7 g


1 tbsp

Chili Garlic Sauce

Not included in your delivery

½ tsp


½ tbsp


¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3096 kJ
Calories740 kcal
Fat29 g
Saturated Fat9 g
Carbohydrate82 g
Sugar11 g
Dietary Fiber4 g
Protein38 g
Cholesterol75 mg
Sodium1080 mg
Utensilsarrow down iconarrow down icon
Medium Pot
Measuring Cups
Small Bowl
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon

Before starting, wash and dry all produce.Heat Guide for Step 6: 1/2 tsp mild, 1 tsp medium and 1 1/2 tsp spicy and 2 tsp for extra-spicy! Peel off the outer 2 leaves of the lemongrass. Bring 1 1/4 cups water (dbl for 4 ppl) to a boil in a covered medium pot. Add rice and lemongrass leaves to the pot of boiling water. Reduce heat to low. Cover and cook, until rice is tender and liquid is absorbed, 12-14 min.


While the rice cooks, trim 1/2-inch from the bottom end of the lemongrass. Cut the remaining lemongrass stalk in half lengthwise, then bash along thelength of it with the blunt edge of a knife and finely slice. Core, then cut the pepper into 1/2-inch slices. Trim the peas, then cut in half. Roughly chop the cilantro. Whisk together the oyster-soy sauce, 2 tbsp water and 1/2 tsp sugar (dbl both for 4 ppl) in a small bowl.


Heat a large non-stick pan over medium-high heat. When hot, add the peanuts. Toast, stirring often, until golden-brown, 3-4 min. (TIP: Keep your eye on them so they don't burn!) Transfer to another small bowl.


Add 1/2 tbsp oil (dbl for 4 ppl) to the same pan, then beef and lemongrass. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.** Carefully drain off any excess fat. Season with salt and pepper.


Add the onions and peppers to the beef. Cover and cook, until tender-crisp, 2 min. Uncover and stir the beef-veggie mixture. Add the oyster-soy mixture and the peas. Stir often, until the sauce thickens slightly, 1-2 min. Remove from heat.


Remove the lemongrass leaves from rice. Fluff the rice with a fork. Season with salt. Stir in half the cilantro, then divide rice between bowls. Top with lemongrass beef and veggies. Sprinkle over toasted peanuts and remaining cilantro. Dollop 1 tsp chili-garlic sauce over each bowl (Reference Heat Guide).