Lemongrass Beef Recipe

Name: blossom vietnameses Lemongrass Beef Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 1 lb beef sirloin or flank steak; 2 stalks lemongrass stalks (white lower portion only); 4 cloves garlic cloves; 1 medium shallot; 1 tbs fresh ginger; 3 tbs light soy sauce; 1 tbs fish sauce; 1 tbs brown sugar; 1 tbs vegetable oil; 1 tsp black pepper; 1 small red chili (optional, thinly sliced); 1 tbs neutral oil (vegetable, canola, or peanut); 3 stalks green onions (scallions), sliced on bias; 0.25 cups fresh cilantro leaves; 2 wedges lime wedges; 1 tsp toasted sesame seeds (optional)

Inspired by blossom vietnamese

Time1h

Serves4

Make Lemongrass Beef Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Marinade

1 lb beef sirloin or flank steak

2 stalks lemongrass stalks (white lower portion only)

4 cloves Garlic cloves

1 medium shallot

1 tbs fresh ginger

3 tbs light soy sauce

1 tbs Fish sauce

1 tbs Brown sugar

1 tbs Tuscany sunflower oil

1 tsp black pepper

1 small red chili (optional, thinly sliced)

Cooking & Garnish

1 tbs neutral oil (vegetable, canola, or peanut)

3 stalks green onions (scallions), sliced on bias

1/4 cups Fresh cilantro leaves

2 wedges Lime wedges

1 tsp toasted sesame seeds (optional)

Method

Marinade

Prepare beef

Trim excess fat from the beef. Slice the steak thinly across the grain into 1/8–1/4 inch (3–6 mm) slices. If easier, partially freeze the steak for 20–30 minutes to firm it before slicing.

Prepare aromatics

Peel and roughly chop the white portions of the lemongrass stalks. Peel garlic and shallot; roughly chop. Peel and chop ginger. If using red chili, remove seeds (if desired) and slice thinly.

Make marinade

In a food processor or with a mortar and pestle, combine chopped lemongrass, garlic, shallot, ginger, and red chili (if using). Pulse to a coarse paste. Transfer to a bowl and stir in light soy sauce, fish sauce, brown sugar, 1 tablespoon vegetable oil, and black pepper until sugar dissolves.

Marinate beef

Place sliced beef in a shallow dish or resealable bag. Pour the marinade over the beef and massage so every piece is coated. Cover and refrigerate for 30 minutes to 2 hours (30 minutes for quicker cook, up to 2 hours for deeper flavor).

Cooking & Garnish

Heat pan

When ready to cook, remove beef from fridge and let it sit 10 minutes to take off the chill. Heat a large heavy skillet or wok over medium-high to high heat until very hot. Add 1 tablespoon neutral oil and swirl to coat.

Sear beef

Shake off excess marinade (reserve any juices). Working in a single layer, add half the beef to the hot pan without crowding. Sear 1–2 minutes undisturbed until the edges brown, then flip and cook another 30–60 seconds until just cooked through (beef should remain tender). Remove to a plate and repeat with remaining beef. If pan becomes sticky from marinade, wipe briefly with a paper towel and add a little more oil before the next batch.

Finish with reserved juices

After all the beef is cooked, pour any reserved marinade juices into the hot pan and simmer 30–45 seconds to reduce and cook off raw aromatics. Return all beef to the pan, toss quickly to coat and warm through. Taste and adjust seasoning with a splash more soy or fish sauce if needed.

Serve and garnish

Transfer beef to a serving platter. Sprinkle sliced green onions and cilantro over the top. Scatter toasted sesame seeds if using. Serve with lime wedges for squeezing over the beef. Suggest serving with steamed jasmine rice or rice noodles.