Caramelized Vietnamese Beef Stir Fry with Scallions and Lemongrass
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 ready in about 30 minutes pairs stalks 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.
Ingredients
- 1 lb flank steak, thinly sliced against the grain
- 2 stalks lemongrass stalks, finely minced
- 6 scallions, cut into 2-inch pieces
- 3 cloves garlic cloves, minced
- 1 shallot, thinly sliced
- 2 tbsp fish sauce
- 1 tbsp soy sauce
- 2 tbsp brown sugar
- 2 tbsp vegetable oil
- 1 tsp black pepper
- 1/4 cup water
- 4 cups steamed jasmine rice
Instructions
- 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.
- 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.
- 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.
- 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.
- Step 5: Serve immediately over 4 cups steamed jasmine rice, spooning extra sauce on top.
Equipment for this recipe
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Frequently asked questions
How long does Caramelized Vietnamese Beef Stir Fry with Scallions and Lemongrass take to make?
Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Caramelized Vietnamese Beef Stir Fry with Scallions and Lemongrass?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep garlic cloves, minced from drying out.
Can I substitute ingredients in Caramelized Vietnamese Beef Stir Fry with Scallions and Lemongrass?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Caramelized Vietnamese Beef Stir Fry with Scallions and Lemongrass for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Caramelized Vietnamese Beef Stir Fry with Scallions and Lemongrass?
Vietnamese beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
