VIETNAMESE BEEF STIR-FRY WITH LEMONGRASS
Vietnamese Beef Stir-Fry with Lemongrass or Bò Xào Sả is a fragrant and savoury dish that showcases the vibrant aromas of Southeast Asian cuisine. This single-serving recipe delivers tender slices of beef infused with finely chopped lemongrass and garlic, quickly cooked to perfection in a hot pan. A harmonious blend of soy sauce, sugar, oil, beef, fish sauce and a touch of sugar brings balance to the bold aromatics. With minimal ingredients and maximum flavour, this dish is a favourite for those seeking a quick, nutritious meal that doesn’t compromise on authenticity. The subtle citrusy lift from lemongrass cuts through the richness of the beef, making every bite feel fresh. Perfect as a protein-packed lunch or paired with rice or salad for dinner, this stir-fry embodies the elegance and simplicity of Vietnamese home cooking.
RECIPE CATEGORY
Main Course
SERVING SIZE
1
CUISINE
Vietnamese
PREPARATION/TECHNIQUES
Stir-Fry
OCCASION/HOLIDAY
Casual Dinner
SPECIAL CONSIDERATION/DIETARY CONCERNS
Low Carb
DISH TYPE
Protein Shakes
INGREDIENTS
Here is a list of ingredients for Vietnamese Beef Stir-Fry with Lemongrass:
- ¼ cup thinly sliced beef
- ½ teaspoon lemongrass, finely chopped
- ½ teaspoon garlic, minced
- ½ teaspoon soy sauce
- ½ teaspoon fish sauce
- ¼ teaspoon sugar
- ½ teaspoon oil
FULL NUTRITIONAL INFORMATION
- Calories: 132 Kcal
- Total Fat: 7.1 G
- Saturated Fat: 2.2 G
- Cholesterol: 37 Mg
- Sodium: 435 Mg
- Total Carbohydrates: 1.3 G
- Dietary Fibre: 0.1 G
- Sugars: 0.7 G
- Protein: 15.6 G
- Vitamin C: 0.4 Mg
- Calcium: 9 Mg
- Iron: 1.4 Mg
- Potassium: 188 Mg
PREPARATION
- Marinate The Beef: In a small bowl, combine sliced beef with soy sauce, fish sauce, sugar, lemongrass and garlic. Toss to coat and set aside for 5 minutes.
- Preheat The Pan: Heat the oil in a small non-stick pan or wok over medium-high flame until shimmering.
- Cook The Beef: Add the marinated beef to the pan in a single layer. Let it sear for 1–2 minutes without stirring.
- Stir-Fry Until Cooked: Stir-fry for another 1–2 minutes until beef is cooked through and slightly caramelised.
- Serve Immediately: Plate and serve hot, either on its own or over rice or noodles if desired.
PREP TIME
5 minutes
COOKING TIME
4 minutes
TIPS
- Slice Thinly: Thin slices of beef cook quickly and absorb the marinade better.
- Use High Heat: A hot pan ensures searing without overcooking the meat.
- Don’t Overcrowd The Pan: Cook in batches if doubling the recipe to maintain proper browning.
- Chill Beef For Slicing: Slightly freezing the beef for 10 minutes helps to achieve cleaner slices.
- Taste And Adjust: Always taste the final dish, and add a splash of more soy or fish sauce if needed.
VARIATIONS
- Chicken Option: Substitute beef with thinly sliced chicken breast for a lighter alternative.
- Add Vegetables: Include bell peppers, onions or mushrooms for extra bulk and nutrients.
- Spicy Kick: Stir in thin slices of red chilli or a dash of chilli oil for heat.
- Low Sodium Version: Use reduced-sodium soy and fish sauces to decrease salt content.
- Herb Finish: Garnish with Thai basil or coriander for extra aroma and colour.
PREPPING AND STORAGE
- Refrigeration: Store cooked stir-fry in an airtight container in the fridge for up to 2 days.
- Freezing: Freeze in meal-sized portions for up to 1 month. Reheat it from frozen or thaw it in the fridge overnight.
- Meal Prep Ready: Marinate the beef in advance and store raw in the fridge for up to 24 hours for quick cooking later.
