Vietnamese-Inspired Lemongrass Beef Stir-Fry with Jasmine Rice

By AislePrompt Editorial · Published 2026-05-04 · Updated 2026-05-04

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.

A fragrant stir-fry featuring tender slices of beef marinated in lemongrass and garlic served over fluffy jasmine rice for a fresh and vibrant meal. This Vietnamese-inspired beef recipe, ready in about 35 minutes, pairs flank steak, fresh lemongrass stalks, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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 480 cal/serving

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Ingredients

1 lb, thinly sliced against the grain flank steak
2, finely minced fresh lemongrass stalks
4, minced garlic cloves
3 tbsp soy sauce
1 tbsp fish sauce
1 tbsp brown sugar
2 tbsp vegetable oil
1 small, thinly sliced (optional) red chili
3, chopped green onions
2 cups, cooked jasmine rice
1/4 cup, chopped fresh cilantro leaves
2, for serving lime wedges

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Instructions

Step 1: In a medium bowl, combine 1 lb thinly sliced flank steak, 2 finely minced lemongrass stalks, 4 minced garlic cloves, 3 tbsp soy sauce, 1 tbsp fish sauce, and 1 tbsp brown sugar. Marinate for 20 minutes at room temperature.
Step 2: Heat 2 tbsp vegetable oil in a large wok or skillet over high heat until shimmering.
Step 3: Add the marinated beef and 1 small thinly sliced red chili (if using) and stir-fry for 4-5 minutes until the beef is browned and cooked through but still tender.
Step 4: Toss in 3 chopped green onions and cook for an additional 1 minute until fragrant.
Step 5: Serve the beef stir-fry over 2 cups cooked jasmine rice, garnished with 1/4 cup chopped fresh cilantro leaves and lime wedges on the side for squeezing.