Instant Vietnamese Lemongrass Beef Stir Fry

By AislePrompt Editorial · Published 2026-04-28 · Updated 2026-04-28

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.

Quickly sautéed beef strips infused with fragrant lemongrass and garlic, served with crisp vegetables for a vibrant Vietnamese-inspired meal. This Vietnamese-inspired Instant Pot recipe (high protein), ready in about 22 minutes, pairs flank steak, lemongrass stalk, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 3, 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: 7 min Serves 3 Vietnamese cuisine 320 cal/serving

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Ingredients

12 oz, thinly sliced against the grain flank steak
1, finely minced (white part only) lemongrass stalk
3, minced garlic cloves
2 tbsp fish sauce
1 tbsp soy sauce
1 tsp brown sugar
2 tbsp vegetable oil
1 medium, thinly sliced red bell pepper
3, chopped green onions
1 tbsp fresh lime juice
1/4 cup, chopped fresh cilantro

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Instructions

Step 1: In a bowl, combine 12 oz thinly sliced flank steak, 1 finely minced lemongrass stalk (white part only), 3 minced garlic cloves, 2 tbsp fish sauce, 1 tbsp soy sauce, and 1 tsp brown sugar. Marinate for 10 minutes at room temperature.
Step 2: Heat 2 tbsp vegetable oil in a large skillet or wok over high heat until shimmering.
Step 3: Add the marinated beef to the skillet in a single layer and stir-fry for 3 minutes until the edges are browned but the center is still tender.
Step 4: Toss in 1 thinly sliced red bell pepper and cook for an additional 2 minutes until the pepper is tender-crisp.
Step 5: Remove from heat and stir in 3 chopped green onions, 1 tbsp fresh lime juice, and 1/4 cup chopped fresh cilantro, mixing until fragrant and evenly combined before serving immediately.