Lively Lemongrass Steak Stir-Fry

🥘 Ingredients

• basmati rice
  1.5 c
• cornstarch
  2 tbsp
• garlic
  2 clove
• green beans
  12 oz
• lemongrass
  1 unit
• red bell pepper
  2 unit
• salt
• scallions
  4 unit
• sirloin steak
  24 oz
• soy sauce
  2 oz
• sugar
  1 tbsp
• vegetable oil
  2 tsp
• white wine vinegar
  2 tbsp

🍳 Cookware

• medium pot
• medium bowl
• large pan

1. 

   1

   Wash and dry all produce. Bring 2 1/2 cups water and a pinch of salt to a boil in a medium pot . Trim scallions , then thinly slice, keeping greens and whites separate. Trim any stems from green beans , then cut into 1-inch pieces. Core, seed, and remove ribs from red bell pepper , then thinly slice. Mince garlic .

   salt, scallions: 4 unit, green beans: 12 oz, red bell pepper: 2 unit, garlic: 2 clove
2. 

   2

   Once water in pot is boiling, add basmati rice , cover, and reduce to a simmer. Cook until tender, 15-20 minutes. Remove from heat and keep covered. Meanwhile, trim bottom inch and papery shoots from lemongrass . Peel off outer layers until you get to tender core. Finely mince core.

   basmati rice: 1.5 c, lemongrass: 1 unit
3. 

   3

   Cut sirloin steak against grain into thin strips. Toss in a medium bowl with cornstarch and a large pinch of salt and pepper until coated. Heat a drizzle of vegetable oil in a large pan over high heat. Add steak and sear until browned but not entirely cooked through, about 1 minute per side. Remove from pan and set aside.

   sirloin steak: 24 oz, cornstarch: 2 tbsp, vegetable oil: 2 tsp
4. 

   4

   Heat another drizzle of oil in same pan over medium heat. Add garlic, lemongrass, and scallion whites. Cook, tossing, until softened, about 2 minutes. Add green beans and bell peppers and cook, tossing, until those are softened too, 5-7 minutes. Season with salt and pepper.
5. 

   5

   Add steak, soy sauce , white wine vinegar , 3 TBSP water, and sugar to pan. Cook, stirring frequently, until liquids have thickened and formed a smooth sauce, 1-2 minutes. Season with salt and pepper.

   soy sauce: 2 oz, white wine vinegar: 2 tbsp, sugar: 1 tbsp
6. 

   6

   Fluff rice with a fork, then divide between plates. Top with stir-fry, then garnish with scallion greens and serve.