Stir-fried lemongrass beef with Asian greens from The Bon Appétit Cookbook (page 283) by Barbara Fairchild and Bon Appétit Magazine Editors

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Notes about this recipe

  • sarahawker on July 07, 2021

    This is really delicious. I didn't serve as a cold salad, but more as a room temp dish - didn't have enough greens so I stir fried some green beans with the bok choy before the beef and it was much more like a stir fry to eat with rice. So good though, Came together pretty quickly.

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