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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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
- 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.
- Meanwhile, cook noodles according to pack-age directions. Drain and rinse under cold water. Drain again and set aside.
- 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.
- 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
- Monounsaturated Fat Content 0 g
- Polyunsaturated Fat Content 0.5 g