Spicy Vietnamese Lemongrass Beef Stir-Fry
Tender strips of beef wok-seared with aromatic lemongrass and chili, creating a fragrant and spicy stir-fry perfect over steamed rice. This vietnamese-inspired beef ready in about 30 minutes pairs vegetable oil, minced garlic cloves, thinly sliced red chili for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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.
Ingredients
- 12 oz, thinly sliced against the grain flank steak
- 2 tbsp vegetable oil
- 1, finely minced (white part only) lemongrass stalk
- 3, minced garlic cloves
- 1, thinly sliced red chili
- 2 tbsp fish sauce
- 1 tbsp brown sugar
- 1/2 tsp black pepper
- 2 stalks, sliced green onions
- 1/4 cup, chopped fresh cilantro
- for serving lime wedges
Instructions
- Step 1: In a bowl, combine 12 oz thinly sliced flank steak with 1 tbsp fish sauce, 1 tbsp brown sugar, and 1/2 tsp black pepper. Marinate for 15 minutes at room temperature.
- Step 2: Heat 2 tbsp vegetable oil in a wok or large skillet over high heat until shimmering. Add 1 finely minced lemongrass stalk (white part), 3 minced garlic cloves, and 1 thinly sliced red chili, stir-frying for 30 seconds until fragrant.
- Step 3: Add the marinated beef to the wok in a single layer. Stir-fry for 3-4 minutes, tossing frequently, until the beef is browned but still tender.
- Step 4: Add 1 tbsp fish sauce and toss to coat beef evenly. Remove from heat and stir in 2 sliced green onions and 1/4 cup chopped fresh cilantro.
- Step 5: Serve immediately with lime wedges on the side to squeeze over the beef for a bright finish.
Frequently asked questions
How long does Spicy Vietnamese Lemongrass Beef Stir-Fry take to make?
Total time is about 30 minutes (20 min prep + 10 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 Spicy 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 vegetable oil from drying out.
Can I substitute ingredients in Spicy 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 Spicy 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.
What goes well with Spicy Vietnamese Lemongrass Beef Stir-Fry?
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.
What others are saying
- ★★★★★
Authentic taste! The ginger and lemongrass cut through the beef beautifully. Will add more veggies next time.
- ★★★★★
My kids devoured this—perfect balance of tangy, spicy, and savory. Made it twice this week!
- ★★★★☆
Loved the lemongrass aroma! Just needed to double the chili for more heat—still a family favorite.
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