Ginger and Lemongrass Beef Stir-Fry

2 stalks lemongrass, outer leaves removed, and inner leaves finely chopped

1-inch piece fresh ginger, peeled and grated

4 cloves garlic, minced

3 tablespoons fish sauce

2 tablespoons soy sauce

2 tablespoons brown sugar

2 teaspoons corn starch

2 tablespoons canola oil, divided

1/2 cup snow peas

1 small red pepper, julienne

2 small carrots, julienne

2 green onions, green parts only cut into 1-inch pieces

1-pound sirloin steak, trimmed and thinly sliced into 1-inch long pieces

1/4 cup roasted peanuts, roughly chopped

Fresh mint, cilantro and cooked white rice for serving

In a small mixing bowl, whisk together lemongrass, ginger, garlic, fish sauce, soy sauce, brown sugar and corn starch until sugar is dissolved. Set aside.

In a 10” signature skillet over medium-high heat, heat 1 tablespoons of canola oil. Add the snow peas and red pepper to the skillet and saute until slightly softened, about 3 minutes. Remove from the pan and place in a large mixing bowl. Add the carrots and green onion to the skillet and saute for one minute. Remove from the skillet and add to the bowl with the snow peas.

Season beef all over with salt and pepper. Add another teaspoon of canola oil to the skillet. Add the beef and saute until beef is browned all over, about 5 minutes. Add the reserves sauce back to the skillet and toss to combine. Cook until sauce it slightly thickened, about 3 minutes. Add the vegetables back to the pan and stir again. Garnish with the peanuts, mint and cilantro. Serve over the white rice