Lemongrass Coconut 
Beef Stir-Fry


  • 6 oz brown rice Pad Thai noodles or whole-grain fettuccine

  • 1 tsp safflower oil or coconut oil

  • 12 oz boneless beef top sirloin, trimmed of fat and cut into ½-inch-wide strips

  • 2 cups snow peas or sugar snap peas, trimmed

  • 1 red or yellow bell pepper, seeded and thinly sliced

  • 1 cup jarred or boxed unsalted diced tomatoes, with juices

  • 1/4 cup chopped fresh cilantro leaves, optional

  • 1/4 cup raw, halved unsalted cashews, optional


  • 1 large shallot or small yellow onion, chopped

  • 1 1/2 oz unsweetened dried mango or unsweetened dried apricots (about 6 pieces), chopped

  • 1/2 cup light coconut milk

  • 1/2 cup low-sodium chicken broth

  • 2 tbsp fresh lemon juice

  • 2 tbsp reduced-sodium soy sauce (tamari for gluten free)

  • 2 tbsp trimmed and thinly sliced fresh lemongrass (TIP: When working with lemongrass, remove the fibrous outer layer prior to chopping.)

  • 1 tbsp minced fresh ginger or galangal

  • 1 1/2 tsp ground coriander

  • 1/2 tsp ground cumin

  • 1/2 tsp ground turmeric

  • 1/2 tsp Sriracha sauce, optional


  1. Prepare lemongrass coconut sauce: To a food processor, add all sauce ingredients. Let stand for 3 minutes to soften fruit, then process until smooth. Set aside.

  2. Meanwhile, cook noodles according to package directions. Drain and rinse under cold water. Drain again and set aside.

  3. In a large wok or skillet on high, heat oil, swirling to coat bottom of pan. Add beef and stir-fry until browned, about 2 minutes. Transfer beef to a small bowl; set aside. Return wok to stove top on high and add peas and bell pepper. Stir-fry until tender-crisp, about 1 minute. Transfer to a medium bowl; set aside.

  4. Reduce heat to medium-high, add lemongrass sauce and tomatoes to wok; bring to a boil and cook, stirring frequently, for 2 minutes. Stir in beef and any juices and cook, tossing occasionally, until beef is cooked through, about 1 minute. Stir in vegetable mixture and noodles, tossing to coat. Cook until heated through and bubbling, about 1 minute. If using, garnish with cilantro and cashews.