Instant Vietnamese Lemongrass Beef Stir Fry

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 (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

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Instructions

  1. 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.
  2. Step 2: Heat 2 tbsp vegetable oil in a large skillet or wok over high heat until shimmering.
  3. 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.
  4. Step 4: Toss in 1 thinly sliced red bell pepper and cook for an additional 2 minutes until the pepper is tender-crisp.
  5. 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.

Frequently asked questions

How long does Instant Vietnamese Lemongrass Beef Stir Fry take to make?

Total time is about 22 minutes (15 min prep + 7 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 Instant Vietnamese Lemongrass Beef Stir Fry?

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 flank steak from drying out.

Can I substitute ingredients in Instant Vietnamese Lemongrass Beef Stir Fry?

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 Instant Vietnamese Lemongrass Beef Stir Fry for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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.

Is Instant Vietnamese Lemongrass Beef Stir Fry high protein?

Yes — this recipe is tagged high protein based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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