This beef with lemongrass recipe is a Vietnamese-style stir-fry built on one idea: thin slices of beef marinated in minced lemongrass, garlic, fish sauce, and a little sugar, then seared fast in a very hot pan. The lemongrass gives it a bright, citrusy fragrance, the fish sauce and oyster sauce give it savory depth, and the sugar helps the edges caramelize. It takes about 10 minutes at the stove, and the marinade does most of the work while you do something else.
The dish goes by several names. The stir-fry version is known in Vietnamese as bò xào sả ớt, usually served with steamed rice, and a close cousin, bún bò xào, serves the same beef over rice noodles and fresh herbs. Below you will find how to prep lemongrass so it is tender instead of woody, how to slice the beef, the full recipe, and both serving styles. If you want the quantities, jump to the recipe.
How to Prep Lemongrass (The Step Most People Get Wrong)
Lemongrass is the star of this beef with lemongrass recipe, and it is also the ingredient most likely to ruin the dish if it is prepped badly. The stalks are woody, and big pieces are tough and fibrous to chew. The fix is simple.
- Trim. Cut off the dry, grassy top and the root end.
- Peel. Pull away the tough, dry outer layers until you reach the pale, tender core.
- Use the lower part. Only the white and pale green section, roughly the bottom 4 to 6 inches, is tender enough to eat. Save the green tops for tea or stock.
- Bruise. Smack the stalk with the flat of a knife or a rolling pin to release the oils.
- Mince very finely. The smaller the pieces, the more tender the result. Our yellow curry vegan paste uses the same approach, slicing the tender part thinly before grinding.
If you cannot find fresh lemongrass, many stores sell it frozen or as a paste in a tube. A tablespoon of paste is a reasonable stand-in for one stalk, though the flavor is a bit less vivid.
Choose and Slice the Beef
A stir-fry like this needs a tender cut that cooks in a minute or two. The usual choices are sirloin, flank steak, and flat iron. Each works, and the important part is how you slice it.
- Slice thin. Aim for about ⅛ inch (3 mm). SBS Food’s stir-fried lemongrass beef recipe from chef Luke Nguyen calls for strips about 2 mm thick, which gives an idea of how thin the slices are in the traditional dish.
- Slice against the grain. Look at the direction of the muscle fibers and cut across them. This shortens the fibers and keeps the beef tender.
- Freeze it briefly. Put the steak in the freezer for 20 to 30 minutes. Firm beef is much easier to slice thin.
Beef with Lemongrass Recipe
This beef with lemongrass recipe serves 4. Prep time: 25 minutes. Marinating time: at least 30 minutes. Cook time: 10 minutes.
Ingredients
For the beef and marinade
- 1¼ lb (565 g) beef sirloin or flank steak, sliced ⅛ inch (3 mm) thick against the grain
- 2 stalks lemongrass, lower tender part only (about 2 tablespoons finely minced, plus 1 tablespoon thinly sliced for frying)
- 3 cloves garlic, minced
- 1 tablespoon grated fresh ginger (optional)
- 2 tablespoons fish sauce
- 1 tablespoon oyster sauce
- 1 tablespoon sugar or honey
- 1 tablespoon neutral oil
- 1 teaspoon cornstarch
- ½ teaspoon black pepper
- 1 to 3 red chilies, thinly sliced (optional, to taste)
For cooking
- 2 tablespoons high-heat oil, such as canola or peanut, divided
- ½ yellow onion, thinly sliced
- 1 teaspoon fish sauce, to finish
- Juice of ½ lime
- 2 scallions, sliced, and chopped roasted peanuts, to serve (optional)
Method
- Marinate. In a bowl, combine the minced lemongrass, garlic, ginger, fish sauce, oyster sauce, sugar, oil, cornstarch, pepper, and chilies. Add the sliced beef and toss until every piece is coated. Cover and refrigerate for at least 30 minutes, and up to overnight.
- Fry the lemongrass. Heat 1 tablespoon of the oil in a wok or large heavy skillet over medium-high heat. Add the 1 tablespoon of sliced lemongrass and cook for about 2 minutes, stirring, until it shrinks and turns lightly golden and fragrant. Scoop it out and set aside. This step, a technique seen in the Delightful Plate version of bò xào sả ớt, gives you a crisp, aromatic garnish.
- Sear the beef in batches. Turn the heat to high. Add half of the remaining oil and half of the beef in a single layer. Do not stir for 45 to 60 seconds, so it browns. Then toss for another 30 to 60 seconds, until just cooked through. Move to a plate. Repeat with the remaining beef.
- Add the onion. If the pan is dry, add a splash of oil. Cook the onion for 1 minute until slightly softened but still crisp.
- Combine. Return the beef and any juices to the pan, add the teaspoon of fish sauce and the lime juice, and toss for 20 to 30 seconds to bring it all together.
- Serve. Top with the fried lemongrass, scallions, and peanuts, and serve right away.
Safety note. Do not reuse the leftover marinade as a sauce, since it has touched raw meat. The USDA’s safe temperature chart lists 145°F (63°C), with a short rest, for whole cuts of beef. Thin strips like these cook through in a minute or two, and should show no raw pink.
Two Ways to Serve It
1. With steamed rice (the classic)
The most traditional way to eat this dish is with a bowl of plain steamed rice, which soaks up the savory juices. Our jasmine rice recipe gives you fluffy grains that are not sticky or gummy. Add a side of sliced cucumber or a simple stir-fried green vegetable.
2. As a noodle bowl (bún bò xào style)
Turn it into a fresh, hearty bowl with rice vermicelli, crisp lettuce, cucumber, herbs, and a tangy dressing. This is one of the most popular ways to serve lemongrass beef.
How to build it: Cook 8 ounces of rice vermicelli according to the package, rinse with cold water, and drain well. Divide it among four bowls. Add shredded lettuce, sliced cucumber, grated or pickled carrot, and a handful of mint and cilantro. Top with the warm beef, fried lemongrass, crushed peanuts, and sliced chilies. Pour a few spoonfuls of the dressing below over everything.
Quick dipping dressing (nước chấm style). Stir together 3 tablespoons fish sauce, 3 tablespoons sugar, 3 tablespoons lime juice, ½ cup (120 ml) warm water, 1 minced garlic clove, and sliced chili until the sugar dissolves. Taste and adjust: more sugar for sweetness, more lime for tang, more water to mellow it.
Variations on This Beef with Lemongrass Recipe
- Chicken or pork. The same marinade works on thinly sliced chicken thighs or pork shoulder. Cook them through until no pink remains.
- Tofu. Press firm tofu, cut it into cubes, and marinate it in the same mixture, swapping soy sauce for the fish sauce for a vegetarian version.
- Extra vegetables. Stir-fry sliced bell peppers, green beans, or broccoli before the beef, then combine at the end.
- Honey instead of sugar. Use a tablespoon of honey in the marinade. It caramelizes nicely, but it also browns faster, so watch the heat. Our Japanese Mounjaro chicken stir-fry uses a similar soy and honey approach if you want another quick stir-fry.
- Spicier. Use more chilies, or add a spoonful of chili sauce at the end.
- Lemongrass grilled. Thread marinated beef onto skewers and grill over high heat for 1 to 2 minutes per side.
- Ginger-lime. If you like the bright, citrusy angle, our snakehead fish recipe uses ginger and lime in a similar way.
Beef with Lemongrass Recipe Troubleshooting
The beef is chewy. Usually because the slices were too thick, cut with the grain, or overcooked. Slice thinly against the grain, and cook in small batches over high heat for about a minute per batch.
The beef is gray, not browned. The pan was crowded or not hot enough. Cook in two or three batches, and let the pan reheat between them.
The lemongrass is fibrous. It was minced too coarsely, or you used the tough upper stalk. Use only the tender lower part and mince it as finely as you can.
It tastes too salty. Fish sauce and oyster sauce are both salty. Use the amounts listed, and serve with plain rice to balance. Next time, reduce the fish sauce slightly.
It tastes flat. Add a squeeze of lime, a pinch of sugar, or a splash more fish sauce at the end. Acid and sweetness bring everything into focus.
The garlic burned. The heat was too high for too long. Add garlic to the marinade, not to the hot pan, as in this recipe.
The sauce is watery. Too much marinade went into the pan, or the beef was too wet. Lift the beef out of the marinade, shaking off the excess, before cooking.
Make Ahead and Storage
Marinate ahead. The raw, marinated beef keeps in the refrigerator for up to a day. You can also freeze it in the marinade in a flat bag for up to about 2 months, then thaw it in the refrigerator overnight.
Leftovers. The cooked beef keeps in an airtight container in the refrigerator for 3 to 4 days, according to the USDA’s guidance on leftovers and food safety. Reheat quickly in a hot pan or the microwave until steaming hot (165°F), taking care not to overcook it. It is also good cold in a noodle bowl or a baguette sandwich.
Beef with Lemongrass Recipe FAQs
What cut of beef is best?
Sirloin, flank steak, and flat iron are the most common. They are tender when sliced thin and cook in a minute or two.
Can I use lemongrass paste?
Yes. A tablespoon of paste roughly replaces one stalk of fresh lemongrass. Fresh gives a brighter flavor.
How do I prepare lemongrass?
Trim the ends, peel off the tough outer layers, bruise the stalk, and mince only the tender white and pale green part very finely.
Why is my beef tough?
Thick slices, cutting with the grain, or overcooking. Slice thin against the grain and cook quickly over high heat.
How long should I marinate the beef?
At least 30 minutes, and it can sit in the refrigerator overnight for deeper flavor.
Can I make it without fish sauce?
You can use soy sauce instead, though the flavor will be different. Fish sauce gives the dish its characteristic savory depth.
Is this dish spicy?
Only as much as you make it. The chilies are optional, and you can start with one and adjust.
Can I use a regular skillet instead of a wok?
Yes. A large cast iron or stainless steel skillet works well. The key is high heat and cooking in batches.
What do I serve with it?
Steamed rice, rice vermicelli noodles with fresh herbs, or a simple cucumber salad.
Final Thoughts on This Beef with Lemongrass Recipe
A good beef with lemongrass recipe comes down to three things: mince the lemongrass finely, slice the beef thin against the grain, and cook it fast over high heat in batches. Do those, and a plain steak turns into a fragrant, savory dinner in minutes. Serve it over rice for a weeknight meal, or build a noodle bowl for something fresher, and keep the marinade in mind for chicken, pork, or tofu.
Beef with Lemongrass (Vietnamese-Style Stir-Fry)
Ingredients
Equipment
Method
- Prepare the lemongrass. Trim the ends, remove the tough outer layers, and finely mince the tender white and pale green parts.
- Slice the beef. Cut the beef into thin slices, about 3 mm thick, against the grain.
- Marinate. Combine the lemongrass, garlic, ginger, fish sauce, oyster sauce, sugar, oil, cornstarch, black pepper, and chilies. Add the beef and toss to coat. Cover and refrigerate for at least 30 minutes or up to overnight.
- Fry the lemongrass. Heat 1 tablespoon of cooking oil in a wok or skillet over medium-high heat. Add 1 tablespoon of thinly sliced lemongrass and fry for about 2 minutes until fragrant and lightly golden. Remove and set aside.
- Cook the beef. Increase the heat to high. Add half the remaining oil and half the beef in a single layer. Sear for 45–60 seconds, then toss for another 30–60 seconds until cooked. Transfer to a plate and repeat with the remaining beef and oil.
- Cook the onion. Add the sliced onion to the pan and stir-fry for about 1 minute until slightly softened but still crisp.
- Combine. Return the beef and its juices to the pan. Add 1 teaspoon fish sauce and the lime juice. Toss for 20–30 seconds.
- Serve. Garnish with the fried lemongrass, scallions, and roasted peanuts. Serve immediately with steamed rice or rice vermicelli.
Notes
- Tender beef: Slice thinly against the grain. Chilling the beef in the freezer for 20–30 minutes makes slicing easier.
- Lemongrass substitute: Use approximately 1 tablespoon lemongrass paste per stalk of fresh lemongrass.
- Adjust the heat: Red chilies are optional; increase or reduce the quantity to taste.
- Serving options: Serve with steamed rice or rice noodles, lettuce, cucumber, mint, and cilantro.
- Food safety: Do not reuse marinade that has touched raw beef as a finishing sauce.
- Storage: Refrigerate cooked leftovers in an airtight container for 3–4 days. Reheat to 74°C (165°F).
- Variations: The marinade can also be used with chicken, pork, or tofu. For a vegetarian version, replace fish sauce with soy sauce and omit the oyster sauce or use a vegetarian alternative.
