Speedy Vietnamese Steak Stir Fry
with Red Pepper and Green Beans
This delicious stir fry is infused with aromatic ground lemongrass, sweet sherry vinegar and pungent fish sauce! And to make sure you are getting at least some of your five-a-day, we have added some fresh green beans, green onions and red pepper!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
570 g
Top Sirloin Steak
2 unit
Red Bell Pepper
454 g
Green Beans, trimmed
2 unit
Green Onion
1 tbsp
Lemongrass
¼ cup
Fish Sauce
(Contains Anchovies/Anchois)
4 clove
Garlic
2 tbsp
Sherry Vinegar
(Contains Sulphites)
227 g
Basmati Rice
Not included in your delivery
2 tsp
Sugar*
unit
Oil*
Nutrition Values
Utensils
Instructions
Prep: Boil 2 cups salted water in a medium pot over medium-high heat. Wash and dry all produce. Thinly slice the green onion. Trim the ends off the green beans. Core, then cut the red peppers into 1/2-inch cubes. Mince and grate the garlic.
Cook the rice: Meanwhile, add rice to the boiling water. Reduce the heat to medium-low. Cover and cook until the rice is tender and the water has been absorbed, 10-12 min.
Cook the steak: Season the steak strips with half the ground lemongrass, salt and pepper. Heat a large non-stick pan over high heat. Add a drizzle of oil, then the steak. (TIP: Do not crowd the pan - work in batches if necessary.) Cook until browned, 1-2 min per side. Transfer the steak to a plate.
Cook the veggies: Reduce the heat to medium. Add another drizzle of oil to the pan, then add the green onion, garlic, green beans and red pepper. Cook until the veggies are tender-crisp, 4-5 min.
Add the remaining ground lemongrass, fish sauce, sherry vinegar, sugar and steak. Stir until everything is warmed through, 1-3 min.
Finish and serve: Divide the rice and beef stir-fry between bowls. Enjoy!
