Speedy Vietnamese Steak Stir Fry

Speedy Vietnamese Steak Stir Fry

with Red Pepper and Green Beans

Read more

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!

Tags:Dairy free
Allergens:Seafood/Fruit de MerFish/PoissonSulphites/Sulfite

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

Preparation Time30 minutes
Cooking difficultyEasy

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

570 g

Beef Steak

2 unit

Red Bell Pepper

454 g

Green Beans, trimmed

2 unit

Green Onions

1 tbsp


¼ cup

Fish Sauce

(ContainsSeafood/Fruit de Mer, Fish/Poisson)

4 clove


2 tbsp

Sherry Vinegar


227 g

Basmati Rice

Not included in your delivery

2 tsp




Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2364 kJ
Calories565 kcal
Fat19 g
Saturated Fat0 g
Carbohydrate60 g
Sugar0 g
Dietary Fiber8 g
Protein38 g
Cholesterol0 mg
Sodium1503 mg
Utensilsarrow down iconarrow down icon
Non-Stick Pan
Instructionsarrow up iconarrow up icon
download icondownload icon

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!