Lemon Grass with Beef

Lemon Grass with Beef
Makes:
4
Prep Time:
20
minutes
Total Time:
55
minutes
based on 1 reviews
The heavenly flavors from lemon grass, garlic, ginger and red peppers make this beef recipe extra delicious. This recipe may seem a little time consuming but you'll love the final result. Sprinkle with sesame seeds, green onion and chili pepper before serving.

In this recipe:

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Ingredients:

  • 12 oz. beef flank steak or skirt steak, cut into very thin strips
  • 2 tablespoons vegetable oil
  • 2 teaspoons ginger juice or finely chopped fresh ginger
  • 1 teaspoon granulated sugar
  • 1 teaspoon cornstarch
  • 1 teaspoon dark soy sauce
  • 1 teaspoon MAGGI TASTE OF ASIA Cooking Soy Sauce
  • 1 teaspoon rice wine or cooking sherry
  • 1/2 teaspoon MAGGI Seasoning Sauce
  • 1/2 teaspoon sesame oil
  • 1/4 teaspoon baking soda
  • 1 tablespoon water
  • 1 teaspoon granulated sugar
  • 1 teaspoon cornstarch
  • 1 teaspoon dark soy sauce
  • 1 teaspoon oyster sauce
  • 1/2 teaspoon MAGGI Seasoning Sauce
  • 1/8 teaspoon ground black pepper
  • 2 cups vegetable oil
  • 2 stalks lemon grass, bottom 6 inches only, outer leaves removed, cut into 3-inch pieces, halved lengthwise and separated
  • 1 clove garlic, finely chopped
  • 1 teaspoon finely chopped shallot
  • 1 tablespoon sesame seeds
  • 1 green onion (green part only), chopped
  • 1 teaspoon red chili pepper, seeds removed, cut into matchstick-size pieces

Directions:

COMBINE beef, 2 tablespoons vegetable oil, ginger juice, 1 teaspoon sugar, 1 teaspoon cornstarch, 1 teaspoon dark soy sauce, soy sauce, rice wine, 1/2 teaspoon seasoning sauce, sesame oil and baking soda in medium bowl. Set aside to marinate for 30 minutes.

COMBINE water, 1 teaspoon sugar, 1 teaspoon cornstarch, 1 teaspoon dark soy sauce, oyster sauce, 1/2 teaspoon seasoning sauce and black pepper in small bowl; set aside.

HEAT 2 cups vegetable oil in wok. Deep-fry beef for 1 minute; remove to strainer to drain. Discard marinade. Drain excess oil from wok.

ADD lemon grass, garlic and shallot to wok. Cook, stirring constantly, over medium-high heat for 2 minutes or until garlic just starts to brown. Add beef and sauce. Cook until sauce thickens. Sprinkle with sesame seeds, green onion and chili pepper before serving.


Reviews:

Review This Recipe

GREAT DEAL

 Star(s)

Tina from Dallas

oh my goodness this was so incredibly good it was just sooo "mmmmmmmmmmmmmmmmm" this was extremely easy to make i also tried it with pork and it was soooo succulent! wow! i just loved it! after i was finish eating i wanted more! i can still taste it in my mouth and i am definitely going to make this again!

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Review This Recipe
  •  Star(s)

    GREAT DEAL

    Tina from Dallas

    oh my goodness this was so incredibly good it was just sooo "mmmmmmmmmmmmmmmmm" this was extremely easy to make i also tried it with pork and it was soooo succulent! wow! i just loved it! after i was finish eating i wanted more! i can still taste it in my mouth and i am definitely going to make this again!

Nutrition Facts

Serving Size: 1/4 of recipe

Servings Per Recipe:

  • Calories: 360
  • Calories from Fat: 270
  • Total Fat: 30g (46% of DV)
  • Saturated Fat: 6g (32% of DV)
  • Cholesterol: 50mg (17% of DV)
  • Sodium: 340mg (14% of DV)
  • Carbohydrates: 5g (2% of DV)
  • Dietary Fiber: 0g (0% of DV)
  • Sugars: 2g
  • Protein: 18g
  • Vitamin A: 2% of DV
  • Vitamin C: 4% of DV
  • Calcium: 2% of DV
  • Iron: 30% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Lemon Grass with Beef

Ingredients

  • 12 oz. beef flank steak or skirt steak, cut into very thin strips
  • 2 tablespoons vegetable oil
  • 2 teaspoons ginger juice or finely chopped fresh ginger
  • 1 teaspoon granulated sugar
  • 1 teaspoon cornstarch
  • 1 teaspoon dark soy sauce
  • 1 teaspoon MAGGI TASTE OF ASIA Cooking Soy Sauce
  • 1 teaspoon rice wine or cooking sherry
  • 1/2 teaspoon MAGGI Seasoning Sauce
  • 1/2 teaspoon sesame oil
  • 1/4 teaspoon baking soda
  • 1 tablespoon water
  • 1 teaspoon granulated sugar
  • 1 teaspoon cornstarch
  • 1 teaspoon dark soy sauce
  • 1 teaspoon oyster sauce
  • 1/2 teaspoon MAGGI Seasoning Sauce
  • 1/8 teaspoon ground black pepper
  • 2 cups vegetable oil
  • 2 stalks lemon grass, bottom 6 inches only, outer leaves removed, cut into 3-inch pieces, halved lengthwise and separated
  • 1 clove garlic, finely chopped
  • 1 teaspoon finely chopped shallot
  • 1 tablespoon sesame seeds
  • 1 green onion (green part only), chopped
  • 1 teaspoon red chili pepper, seeds removed, cut into matchstick-size pieces

 

Directions

COMBINE beef, 2 tablespoons vegetable oil, ginger juice, 1 teaspoon sugar, 1 teaspoon cornstarch, 1 teaspoon dark soy sauce, soy sauce, rice wine, 1/2 teaspoon seasoning sauce, sesame oil and baking soda in medium bowl. Set aside to marinate for 30 minutes.

COMBINE water, 1 teaspoon sugar, 1 teaspoon cornstarch, 1 teaspoon dark soy sauce, oyster sauce, 1/2 teaspoon seasoning sauce and black pepper in small bowl; set aside.

HEAT 2 cups vegetable oil in wok. Deep-fry beef for 1 minute; remove to strainer to drain. Discard marinade. Drain excess oil from wok.

ADD lemon grass, garlic and shallot to wok. Cook, stirring constantly, over medium-high heat for 2 minutes or until garlic just starts to brown. Add beef and sauce. Cook until sauce thickens. Sprinkle with sesame seeds, green onion and chili pepper before serving.

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