Lemongrass Beef Recipe

Soak and rinse vermicelli

Place the dried rice vermicelli in a large bowl and cover with very hot (not boiling) water. Soak for 6–8 minutes until tender but still slightly firm. Drain and rinse under cold water to stop cooking. Toss with a little oil (1 tsp) to prevent sticking and set aside.

Prepare garnishes

Rinse and drain bean sprouts, pick basil and cilantro leaves, thinly slice cucumber, and cut lime into wedges. Place garnishes in separate bowls for serving.

Prep the beef

Trim any excess fat from the steak and slice it thinly across the grain into 1/8–1/4 inch strips. If slightly frozen, slicing will be easier.

Make the marinade

In a bowl combine soy sauce (2 tbs of the 3 tbs), fish sauce (1.5 tbs), oyster sauce, brown sugar, lime juice, black pepper, and sesame oil. Add minced lemongrass (reserve 1 tsp minced for garnish), minced garlic, grated ginger, and the white parts of 2 green onions (thinly sliced). Stir to dissolve the sugar.

Marinate beef

Add the sliced beef to the marinade and toss to coat thoroughly. Let sit at room temperature for 10–15 minutes or refrigerate up to 1 hour. About 5 minutes before cooking, mix cornstarch with warm water to make a slurry and add to the beef — this will help with browning and give a slight gloss.

Cook aromatics

Heat a large wok or heavy skillet over high heat until very hot. Add 2 tablespoons vegetable oil and swirl. Add the thinly sliced shallots and the reserved minced lemongrass. Stir-fry 30–45 seconds until fragrant (do not let burn). Add the white parts of the green onions if not already added to the marinade, and optional chili flakes if using.

Stir-fry beef

Move aromatics to the side of the wok and add the remaining 1 tablespoon oil. Add the marinated beef in a single layer (work in batches if necessary). Let sear undisturbed 20–30 seconds, then stir-fry for 1–2 minutes until beef is browned but still tender. Do not overcook.

Finish with sauce

If there is any leftover marinade, pour it around the edge of the wok (not directly on the hot center) and let it bubble and reduce 30–45 seconds while stirring the beef to coat. Add the green parts of the sliced green onions, toss for 10 seconds, then turn off the heat. Taste and adjust seasoning with a splash more soy or lime if needed.

Divide the drained vermicelli among 4 bowls. Top each bowl with a portion of the hot lemongrass beef. Add bean sprouts, basil, cilantro, cucumber, crushed peanuts and a lime wedge to each bowl. Serve immediately so the beef remains hot and the noodles cool slightly. Squeeze lime over before eating.