Vietnamese Lemongrass Beef Stir-Fry
Sliced beef marinated in fragrant lemongrass gets a quick stir-fry for this Vietnamese dish. It's bursting with flavors, and so easy to make for a satisfying weeknight meal.
Equipment
Wok
Ingredients
For the lemongrass beef:
- 1 pound sirloin steak
- 1 tablespoon sugar
- 3 cloves garlic, chopped
- 2 tablespoons minced lemongrass
- 1 tablespoon fish sauce
- 1 tablespoon sesame oil
- 1 tablespoon cooking oil
- 1/2 sliced onions
For the fish dipping sauce:
- 6 tablespoons water
- 2 tablespoons sugar
- 1½ tablespoons freshly squeezed lime juice
- 1 tablespoon fish sauce
- ½ teaspoon chili garlic sauce
- 1 clove garlic, minced (optional)
- 1 bird's eye Thai chili, chopped (optional)
Serve with:
- cooked vermicelli noodles
- chopped lettuce
- sliced cucumbers
- mint
- cilantro
Instructions
- Start with preparing the beef. Thinly slice the steak, about 1/8" thickness. Place the steak into a dish for marinating.
- Marinate the steak with sugar, garlic, lemongrass, fish sauce, and sesame oil. Thoroughly combine and set aside while you prepare the rest of the ingredients.
- Prepare the fish dipping sauce. In a small bowl, combine all the ingredients for the fish dipping sauce. Stir to combine until the sugar is dissolved.
- Time to cook the beef. Heat a wok over high heat with cooking oil. Add onions and beef.
- Stir-fry the beef for 4-7 minutes or until fully cooked with slight char.
- When beef is done, serve over vermicelli noodles and salad/herbs. Eat with fish dipping sauce and enjoy!
Notes
- Instead of vermicelli, you can serve lemongrass beef with rice, salad, or wrap it into spring rolls.
- If you don't have a wok, you can cook this in a cast-iron skillet or nonstick pan.
- If using fresh lemongrass, check out my post on how to prepare lemongrass.
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