vietnamese

Lemongrass Chili Beef with Pineapple and Steamed Rice

This stir-fried dish pairs beef flank steak, thinly sliced with jasmine rice, dry, pineapple chunks and lemongrass, minced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Medium

Balanced High satiety

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

53 g Protein

87 g Carbohydrates

13 g Fat

5 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

200g beef flank steak, thinly sliced 280 kcal
75g jasmine rice, dry 274 kcal
120g pineapple chunks 60 kcal
80g bell pepper, sliced 25 kcal
15g lemongrass, minced 5 kcal
10g garlic, minced 15 kcal
5g red chili, thinly sliced 2 kcal
12g fish sauce 4 kcal
15g lime juice 5 kcal

Cooking instructions

jasmine rice
Cook jasmine rice and keep warm.
lemongrassgarlicred chilifish saucelime juice
In a bowl, mix fish sauce, lime juice, minced lemongrass, minced garlic, and sliced chili.
beef flank steakfish sauce
Toss beef slices in the sauce and let sit 10 minutes.
beef flank steak
Heat a wok or skillet over high heat. Sear beef quickly until browned, 2 to 3 minutes.
pineapple chunksbell pepper
Add pineapple and bell pepper; toss 1 to 2 minutes until hot but still crisp.
jasmine ricelime juice
Serve over steamed rice, spooning pan juices on top.