singaporean

Lemongrass Beef Stir Fry with Kai Lan and Rice

This stir-fried dish pairs beef sirloin, thinly sliced with jasmine rice, kai lan, cut into bite-size pieces and lemongrass, very finely sliced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Easy

Balanced High satiety

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

49 g Protein

64 g Carbohydrates

24 g Fat

5 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

180g beef sirloin, thinly sliced 252 kcal
60g jasmine rice (dry) 219 kcal
180g kai lan (Chinese broccoli), cut into bite-size pieces 36 kcal
12g lemongrass, very finely sliced 4 kcal
6g garlic, minced 9 kcal
14g light soy sauce 10 kcal
4g sugar 15 kcal
1g white pepper, ground 3 kcal
4g sesame oil 35 kcal
8g cooking oil 71 kcal
60g water 0 kcal

Cooking instructions

jasmine rice (dry)water
Cook rice in a small saucepan with the measured water until tender, about 12-15 minutes.
beef sirloinlight soy saucesugarwhite pepper
Mix sliced beef with soy sauce, sugar, and white pepper. Set aside 5 minutes.
lemongrassgarlic
Heat oil in a wok or skillet over high heat. Add lemongrass and garlic and stir 20 seconds until fragrant.
beef sirloin
Add beef and stir-fry until mostly browned, 2-3 minutes.
kai lan (Chinese broccoli)water
Add kai lan and splash in water. Stir-fry until greens are bright and tender-crisp, 2 minutes.
jasmine rice (dry)sesame oil
Turn off heat and toss with sesame oil. Serve immediately over rice.