Stir-Fried Vietnamese Lemongrass Beef with Peppers

By AislePrompt Editorial · Published 2026-05-31 · Updated 2026-05-31

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.

Tender strips of beef quickly stir-fried with fragrant lemongrass and colorful bell peppers for a vibrant Vietnamese dish. This Vietnamese-inspired beef recipe, ready in about 35 minutes, pairs flank steak, thinly sliced, lemongrass stalks, finely minced, red bell pepper, thinly sliced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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: 25 min Cook: 10 min Serves 4 Vietnamese cuisine 320 cal/serving

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Ingredients

1 lb flank steak, thinly sliced
2 lemongrass stalks, finely minced
1 medium red bell pepper, thinly sliced
1 medium yellow bell pepper, thinly sliced
3 garlic cloves, minced
3 tbsp soy sauce
1 tbsp fish sauce
1 tsp brown sugar
2 tbsp vegetable oil
1/2 tsp black pepper
2 stalks scallions, chopped

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Instructions

Step 1: In a bowl, combine 1 lb thinly sliced flank steak with 2 stalks finely minced lemongrass, 3 tbsp soy sauce, 1 tbsp fish sauce, 1 tsp brown sugar, and 1/2 tsp black pepper. Marinate for 20 minutes.
Step 2: Heat 2 tbsp vegetable oil in a large wok or skillet over high heat until shimmering. Add 3 minced garlic cloves and stir-fry for 30 seconds until fragrant.
Step 3: Add the marinated beef to the wok and stir-fry for 3-4 minutes until the beef is browned but still tender.
Step 4: Toss in 1 medium each of thinly sliced red and yellow bell peppers. Stir-fry for another 2 minutes until the peppers are just tender but still crisp.
Step 5: Remove from heat and sprinkle 2 chopped scallions over the top. Serve immediately with steamed jasmine rice.