Red Meat Allergy Friendly Lemongrass Coconut Beef Stir-Fry with Lime

Total time50 min

Prep time20 min

Cook time15 min

Red Meat Allergy Friendly Lemongrass Coconut Beef Stir-Fry with Lime

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Ingredients

4 servings

For the beef

1 ½ lb flank steak or sirloin, thinly sliced against the grain
Simple Truth Boneless & Skinless Chicken Thighs Simple Truth Organic® Air-Chilled Boneless Skinless Chicken Thighs Nature's Promise Natural Boneless Skinless Chicken Thighs Fresh Signature Farms Boneless Skinless Chicken Thighs Value Pack - 3 Lb Nature's Promise Boneless Skinless Chicken Thigh Family Pack
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Chef's tip
Use the same weight and cut the chicken to match the recipe. Cook it to 165°F (74°C). For a long braise, slow-cooker recipe, or pressure-cooker recipe, shorten the cooking time because chicken thighs tenderize faster than steak.
1 tbsp fish sauce
1 tbsp soy sauce
1 tsp cornstarch

For the stir-fry

2 stalks lemongrass, outer layers removed, tender inner core finely minced
1 tbsp fresh ginger, peeled and finely grated
3 cloves garlic, minced
1 red chili, thinly sliced (or ½ tsp red pepper flakes)
1 red bell pepper, thinly sliced
2 tbsp neutral oil (such as avocado oil or canola oil), divided

For the sauce

½ cup full-fat coconut milk
1 tbsp soy sauce
1 tbsp fish sauce
1 tsp brown sugar
2 tbsp fresh lime juice (from about 1 lime)

For serving

¼ cup fresh cilantro, roughly chopped (optional)
1 lime, cut into wedges (optional)
steamed jasmine rice, for serving

Instructions

1
In a small bowl, combine the sliced beef with 1 tbsp fish sauce, 1 tbsp soy sauce, and 1 tsp cornstarch. Toss until the beef is evenly coated, then set aside to marinate for 15 minutes at room temperature.
2
While the beef marinates, whisk together the coconut milk, 1 tbsp soy sauce, 1 tbsp fish sauce, brown sugar, and lime juice in a small bowl until the sugar dissolves. Set the sauce aside.

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