Stir-Fried Vietnamese Lemongrass Beef with Peppers

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

Tender strips of beef quickly stir-fried with fragrant lemongrass and colorful bell peppers for a vibrant Vietnamese dish. This vietnamese-inspired beef ready in about 35 minutes pairs flank steak, thinly sliced, stalks lemongrass stalks, finely minced, medium 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
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. 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.
  2. 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.
  3. Step 3: Add the marinated beef to the wok and stir-fry for 3-4 minutes until the beef is browned but still tender.
  4. 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.
  5. Step 5: Remove from heat and sprinkle 2 chopped scallions over the top. Serve immediately with steamed jasmine rice.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

How long does Stir-Fried Vietnamese Lemongrass Beef with Peppers take to make?

Total time is about 35 minutes (25 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 Stir-Fried Vietnamese Lemongrass Beef with Peppers?

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, thinly sliced from drying out.

Can I substitute ingredients in Stir-Fried Vietnamese Lemongrass Beef with Peppers?

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 Stir-Fried Vietnamese Lemongrass Beef with Peppers 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 Stir-Fried Vietnamese Lemongrass Beef with Peppers?

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.

Related recipes