Caramelized Vietnamese Beef Stir Fry with Scallions and Lemongrass

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Quick stir-fried beef strips glazed in a sweet-savory caramel sauce with fragrant lemongrass and tender scallions, served over steamed jasmine rice. This Vietnamese-inspired beef recipe, ready in about 30 minutes, pairs lemongrass stalks, finely minced, scallions, cut into 2-inch pieces, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 4 Vietnamese cuisine 520 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat dry 1 lb thinly sliced flank steak. In a bowl, combine the steak with 2 tbsp fish sauce, 1 tbsp soy sauce, 2 tbsp brown sugar, and 1 tsp black pepper. Marinate for 15 minutes.
  2. Step 2: Heat 2 tbsp vegetable oil in a large wok or skillet over high heat until shimmering. Add 3 minced garlic cloves, 1 thinly sliced shallot, and 2 tbsp finely minced lemongrass. Stir-fry for 30 seconds until fragrant.
  3. Step 3: Add marinated beef in a single layer and sear without stirring for 2 minutes until caramelized on one side. Stir-fry for another 2 minutes until beef is mostly cooked.
  4. Step 4: Pour in 1/4 cup water to deglaze the pan and create a glossy caramel sauce. Toss in 6 scallions cut into 2-inch pieces and stir-fry for 1 minute until scallions are tender-crisp and sauce coats the beef.
  5. Step 5: Serve immediately over 4 cups steamed jasmine rice, spooning extra sauce on top.

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