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Vietnam · Food

Beef Stir-fry with Lemongrass and Chili

40 min
290 kcal
4 servings

By eatmundo · August 4, 2026

Beef Stir-fry with Lemongrass and Chili🇻🇳Saigonamthuc · CC BY-SA 4.0 · Wikimedia Commons

Same ingredients, elsewhere in the world

3 matches

Dishes from other countries' kitchens, made from the same core ingredients as Beef Stir-fry with Lemongrass and Chili. The percentage is the share of ingredients the two recipes have in common.

Same technique: Stir-fry94 recipes from 24 countries

A vibrant, aromatic stir-fry featuring tender beef strips tossed with fresh lemongrass and fiery chilies. A staple of Vietnamese quick-service cuisine.

According to eatmundo's ingredient comparison, the closest dish to Beef Stir-fry with Lemongrass and Chili from another cuisine is Hongos al Epazote (Mexico): the two share 50% of their ingredients.

Ingredients

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Adapt this recipe:
4 servings

How to Make It

  • 1

    1. Slice 500g beef sirloin against the grain into very thin bite-sized strips.

  • 2

    2. Mince 3 cloves of garlic, 1 stalk of lemongrass and 1 chili, and cut the onion into wedges.

  • 3

    3. Heat 2 tbsp oil in a wok until smoking hot.

  • 4

    4. Sauté the garlic and lemongrass until very fragrant, about 30 seconds.

  • 5

    5. Add the beef in two batches and stir-fry each batch over high heat until browned, about 2 minutes, then return all the beef to the wok.

  • 6

    6. Add the onions and chili, stir-frying for another 1 minute.

  • 7

    7. Season with 2 tbsp fish sauce and 1 tsp sugar.

  • 8

    8. Quickly toss to combine all flavors and serve immediately while hot.

Frequently Asked Questions

What is Beef Stir-fry with Lemongrass and Chili?

Beef stir-fry with lemongrass and chili is a Vietnamese dish consisting of thinly sliced beef sirloin sautéed with aromatic lemongrass, chili, onion, and fish sauce. It is typically served as a savory main course accompanied by steamed white rice during lunch or dinner.

Which beef cut is best?

A tender, quick-cooking cut such as sirloin, flank or tenderloin works best because it stays tender under brief high heat. Avoid tough cuts like shank, which need long braising.

Why use high heat?

High heat is essential for a stir-fry to achieve the 'wok hei' or smoky aroma.

Can I use dried lemongrass?

No, fresh lemongrass is critical for the authentic bright, citrusy aroma.

How to make it less spicy?

Remove the seeds from the chili before mincing, or use less chili.

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