Name: Lemongrass Beef Stir-Fry
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1 lb (450 g) beef (sirloin, flank steak, or tenderloin), thinly sliced against the grain; 2 stalks lemongrass, finely chopped; 3 cloves garlic, minced; 1 -inch piece ginger, grated; 1 tbsp fish sauce; 1 tbsp oyster sauce; 1 tsp sugar; 1/4 tsp salt; 1 tbsp vegetable oil; 2 tbsp vegetable oil; 1 onion, sliced; 2 cloves garlic, minced; 1 tbsp dark soy sauce (optional); 1 red chili, thinly sliced (optional, for garnish); Cooked noodles or steamed jasmine rice; Fresh herbs or salad of choice; Nuoc cham sauce (optional)

Quick and flavourful Lemongrass Beef Stir-Fry recipe! Tender beef, bold aromatics, and a perfect pairing for rice or noodles. Ready in under 30 minutes!

When I made my Unicorn Noodles or Blue Pea Noodles recently, I needed a quick stir fry to go with it. Since I had beef defrosting, and plenty of lemongrass, I made this Vietnamese-inspired Lemongrass Beef Stir Fry!

It’s incredibly quick yet satisfying, with a delicious punch. Thinly sliced beef is marinated in a fragrant mixture of lemongrass, garlic, ginger, fish sauce, and other umami-packed seasonings before being quickly stir-fried to perfection. The result? A caramelized and flavorful dish that pairs beautifully with rice or noodles.

Why You’ll Love This Recipe

Quick and Easy: Perfect for weeknight dinners, this dish comes together in under 30 minutes (excluding marinating time).
Bold Flavours: The combination of lemongrass, garlic, and fish sauce creates a depth of flavour that’s hard to resist.
Versatile: Serve it over rice, noodles, or as part of a salad for a balanced meal.
Meal-Prep Friendly: Marinate the beef in advance for an even quicker cooking process.

Key Ingredients

Beef

Thinly sliced cuts like sirloin, flank steak, or tenderloin work best. In this recipe, I used flank.

How to Tenderise Beef

Always slice beef thinly, against the grain. This shortens the muscle fibers, ensuring tender, easy-to-chew bites. Just this one technique is all I need to do to get tenderized beef!

You can also tenderize the beef by lightly pounding it with a meat mallet or pestle to break down the muscle fibres.

A popular technique is to mix it with a pinch of baking soda for 15-20 minutes before rinsing and cooking. I only do this if I’m working with stewing beef. Do not use too much baking soda, or leave it on for too long. Take the extra step to rinse the beef thoroughly to remove traces of baking soda. Baking soda is an alkali, so while it definitely does a wonderful job of tenderizing meat, it can make your dish taste bitter if you do not remove it well… and I know this from experience!

Marinade

This dish is all about the marinade. You would notice that not much else needs to be added in the stir frying stage – let the lemongrass shine!

Lemongrass: The star ingredient of this recipe, and one of my favourite ingredients ever for its signature citrusy aroma! Finely chop, or I like to use my spice grinder to get it finely processed. You can also use frozen lemongrass or lemongrass paste.

Fish Sauce and Oyster Sauce: The key seasoning combo to add a rich umami depth to the marinade.

Garlic and Ginger: Essential aromatics to complement the lemongrass.

Sugar: Not only does this balance out the flavours of the stir fry, it helps the beef to caramelise. Any sugar will work, but I like using coconut palm sugar.

Everything Else

Dark Soy Sauce: For a glossy finish and rich color.

Red Chili: Optional, for a touch of heat and visual appeal. You can also toss in vegetables like capsicums, broccoli or carrots to up the nutrition value; but since I’m serving this with a side of fresh herbs and salad, I don’t need to add any here.

Key Steps to Making Lemongrass Beef Stir-Fry

1. Prepare the Marinade

Remove the top, root and outer layer of lemongrass. Finely mince or process lemongrass stalks.

In a bowl, combine the lemongrass, garlic, ginger, fish sauce, oyster sauce, sugar, salt, and vegetable oil. Mix well.

Add the thinly sliced beef to the marinade and toss to coat evenly. Cover and let it marinate for at least 10 minutes, or refrigerate overnight for best results.

TIP! While the beef marinades, make Nuoc Cham sauce!

2. Heat the Wok

Heat 2 tablespoons of vegetable oil in a wok or large skillet over medium-high heat.

Add the sliced onions and minced garlic. Stir-fry until fragrant, about 1-2 minutes.

3. Cook the Beef

Add the marinated beef to the wok in a single layer.

Stir-fry quickly, turning the pieces to cook evenly. This should take about 2-3 minutes.

4. Finish with Dark Soy Sauce (optional)

Stir in the dark soy sauce. This step is optional; it’s to give the beef a caramelised colour.

Cook for another 1 minute, ensuring everything is well combined.

If using, add sliced red chillies at the end. Stir for another 30 seconds to combine.

5. Serve

Transfer the beef to a serving platter. Serve immediately over noodles or steamed rice.

Serve with fresh herbs or drizzle with nuoc cham sauce for added flavor.

Tips and Tricks

Vegetable Additions: For added nutrition, stir-fry vegetables like bell peppers, broccoli, or green beans alongside the beef.
Marinating Tips: While 10 minutes works in a pinch, marinating overnight allows the flavors to penetrate the beef deeply. It will also further tenderize the beef.
High Heat: Use high heat for stir-frying to quickly sear the beef and lock in the juices.

How to Serve

Over rice noodles for a hearty and satisfying dish (like how I served it!). Cooked vermicelli or glass noodles are great with this, but if you want to level it up, serve with my Unicorn Blue Noodles.

With steamed jasmine rice for a classic pairing.

Alongside a salad or fresh herbs for a lighter, refreshing option.

Drizzle with nuoc cham sauce, a tangy and savory Vietnamese dipping sauce, for an extra burst of flavor.

Storing and Reheating

Storing

Transfer leftovers to an airtight container and refrigerate for up to 3 days.

Reheating

Reheat in a wok or pan, or microwave, adding a splash of water if the beef is looking too dry.

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