Vietnamese Lemongrass Beef
This aromatic Vietnamese Lemongrass Beef is a celebration of fresh, bold flavors that come together in a matter of minutes. Tender slices of beef are marinated in a fragrant blend of lemongrass, garlic, and savory sauces, then quickly seared to perfection. Served over vermicelli noodles with an array of fresh herbs and crunchy veggies, it's a satisfying meal that's both comforting and nourishing!
Ingredients
- 1 lb flank steak thinly sliced
- ½ onion sliced
- 2 teaspoon cornstarch
- 2 lemongrass stalks bottom ⅓ finely minced
- 4 garlic cloves
- 1 tablespoon brown sugar
- 2 tablespoon oyster sauce
- 2 tablespoon fish sauce
- 1 tablespoon oil
For Serving
- homemade nước mắm/nước chấm aka Vietnamese fish sauce
- lettuce
- vermicelli noodles
- mint
- Vietnamese pickles optional
- cucumber
- crushed peanuts
- fried shallots optional
Instructions
- In a bowl, add flank steak, cornstarch, lemongrass, garlic, brown sugar, oyster sauce, fish sauce, and oil. Mix until thoroughly combined. Add onions and mix again. Allow to marinade for 30 minutes.
- While it’s marinating, cook vermicelli noodles according to packaging and prepare your veggies and herbs.
- In a large pan over medium-high heat, add neutral oil. Working in batches, add flank steak and cook for 3-5 minutes or until slightly browned and cooked through.
- To assemble, to a bowl add your noodles, herbs, veggies, and cooked beef. Top with homemade Vietnamese fish sauce and toasted peanuts and fried shallots and enjoy!
Notes
Store the cooked lemongrass beef separate from vegetables and noodles in airtight containers. The cooked beef will keep in the refrigerator for up to 3 days, and cooked noodles can be stored for up to 2-3 days. Prep the vegetables and herbs just before serving!