Lemongrass Coconut 
Beef Stir-Fry

Say “so long” to being sick: Just 1 serving of this exotic Lemongrass Coconut Beef Stir-Fry contains more than 60% of your recommended daily value (DV) of vitamin C. An immune-boosting nutrient and antioxidant, vitamin C works to combat free radical damage and helps maintain the health of your heart, joints and skin.
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Lemongrass Coconut Beef Stir-Fry image
  • Duration
  • Cook Time
  • Prep Time
  • 6Servings

Ingredients

  • 6 oz brown rice Pad Thai noodles or 
whole-grain fettuccine
  • 1 tsp safflower oil or coconut oil
  • 12 oz boneless beef top sirloin, trimmed of fat 
and cut into ½-inch-wide strips
  • 2 cups snow peas or sugar snap peas, trimmed
  • 1 red or yellow bell pepper, seeded 
and thinly sliced
  • 1 cup jarred or boxed unsalted diced tomatoes, with juices
  • 1/4 cup chopped fresh cilantro leaves, optional
  • 1/4 cup raw, halved unsalted cashews, optional

LEMONGRASS COCONUT SAUCE

  • 1 large shallot or small yellow onion, chopped
  • 1 1/2 oz unsweetened dried mango or unsweetened dried apricots (about 6 pieces), chopped
  • 1/2 cup light coconut milk
  • 1/2 cup low-sodium chicken broth
  • 2 tbsp fresh lemon juice
  • 2 tbsp reduced-sodium soy sauce
  • 2 tbsp trimmed and thinly sliced fresh lemongrass 
(TIP: When working with lemongrass, remove the fibrous outer layer prior to chopping.)
  • 1 tbsp minced fresh ginger or galangal
  • 1 1/2 tsp ground coriander
  • 1/2 tsp ground cumin
  • 1/2 tsp ground turmeric
  • 1/2 tsp Sriracha sauce, optional

Preparation

  1. Prepare lemongrass coconut sauce: To a food processor, add all sauce ingredients. Let stand for 3 minutes to soften fruit, then process until smooth. Set aside.
  2. Meanwhile, cook noodles according to pack-age directions. Drain and rinse under cold water. Drain again and set aside.
  3. In a large wok or skillet on high, heat oil, swirling to coat bottom of pan. Add beef and stir-fry until browned, about 2 minutes. Transfer beef to a small bowl; set aside. Return wok to stove top on high and add peas and bell pepper. Stir-fry until tender-crisp, about 1 minute. Transfer to a medium bowl; set aside.
  4. Reduce heat to medium-high, add lemongrass sauce and tomatoes to wok; bring to a boil and cook, stirring frequently, for 2 minutes. Stir in beef and any juices and cook, tossing occasionally, until beef is cooked through, about 1 minute. Stir in vegetable mixture and noodles, tossing to coat. Cook until heated through and bubbling, about 1 minute. If using, garnish with cilantro and cashews.

Nutrition Information

  • Serving Size: 1 1/3 cups
  • Calories: 243
  • Carbohydrate Content: 31 g
  • Cholesterol Content: 28 mg
  • Fat Content: 6 g
  • Fiber Content: 3 g
  • Protein Content: 14 g
  • Saturated Fat Content: 2.5 g
  • Sodium Content: 262 mg
  • Sugar Content: 2 g
  • Polyunsaturated Fat Content: 0.5 g