Lemongrass Beef
April 21, 2026 • 0 comments
- Prep Time:
- Cook Time:
- Servings: 4
Ingredients
- (1 pound) Grass-fed Flank Steak
- (1 tablespoon) Sugar
- (1/2 tablespoon) Minced ginger
- (2 cloves) Garlic, minced
- (1/2 stalk) Lemongrass, minced
- (1) Thai chili, minced (optional for spice)
- (1 tablespoon) Fish sauce
- (1 tablespoon) Oyster sauce
- (1 tablespoon) Cooking oil
- (2 tablespoons) Sugar
- (1 tablespoon) Minced ginger
- (4 cloves) Garlic, minced
- (2 to 4) Thai chilies (adjust to taste)
- (2 tablespoons) Fish sauce
- (1 cup) Water
- (8 ounces) Rice vermicelli noodles
- (1 tablespoon) Oil
- (1 tablespoon) Lemongrass, minced (for frying)
- (1) Cucumber, thinly sliced (pickled if desired)
- (1 cup) Shredded cabbage or lettuce
- Fresh cilantro and mint leaves
- (For serving) Lime wedges and sliced chilies
- (For garnish) Fried shallots or onions
Directions
- Marinate the Beef
At least 1 hour before cooking (or overnight for best flavor), combine sugar, ginger, garlic, lemongrass, and chili using a mortar and pestle to form a paste. Mix with fish sauce, oyster sauce, and oil. Add the sliced beef, coat well, and refrigerate until ready to cook.
- Prepare the Fish Sauce Dressing
Crush sugar, ginger, garlic, and chilies in a mortar and pestle to form a smooth paste. Transfer to a jar, add fish sauce and water, and stir until dissolved. Store in the fridge.
- Cook the Noodles and Vegetables
Cook vermicelli noodles according to package directions (about 3 minutes). Drain, rinse with cold water, and set aside. Prepare vegetables and toppings such as pickled cucumber, cabbage, lettuce, herbs, and fried onions.
- Optional Quick Pickled Cucumbers
Toss sliced cucumber with salt and sugar. Let sit for 15 minutes, then rinse with cold water.
- Cook the Beef
Heat oil in a large nonstick skillet over medium heat. Add minced lemongrass and fry until golden and fragrant, then remove and set aside. In the same pan, cook the marinated beef in batches until nicely browned and slightly charred.
- Assemble the Bowl
Place noodles in a bowl and top with vegetables and cooked beef. Drizzle with about ¼ cup of the fish sauce dressing. Garnish with fried lemongrass, fried shallots, lime wedges, and fresh chilies.
Serve immediately and enjoy a bright, refreshing meal packed with Vietnamese-inspired flavors.
