Stir-Fry Beef with Lemongrass

Beef
Main Dishes
Summer Picnic
Vietnamese
PREP TIME:
30 minutes

SERVES:

2 to 4

TOTAL COOKING TIME:

45 minutes
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INGREDIENTS
  • 2 lbs angus sirloin beef
  • 2 stems fresh lemongrass
  • 2 tbsp or 4 cloves minced garlic gloves, minced
  • 2 tbsp or 4 shallot onion
  • 4 tsp brown sugar
  • 2 tsp onion powder, divided
  • 1 tsp beef bouillon powder
  • 2 tsp garlic powder, divided
  • 2 tsp mushroom seasoning
  • 3 tsp vegetables oil
  • 2 tsp fish sauce (optional)
  • 2 cups jasmine rice
  • 1 tsp extra virgin olive oil
  • 1 tsp lemongrass powder
  • 1 bunch scallion
  • ½ tsp cilantro
  • 2 tsp sesame oil, divided
  • Bun Gao noodles, chopped scallion, cilantro, bean sprouts, mint leaves and Vietnamese fish sauce.

DIRECTIONS

  1. 1.
    Clean and cut beef into thin slices. Add corn starch, 1 tsp onion powder, 1 tsp garlic powder, lemongrass powder, 1 tsp sesame oil. Mix well. Set aside.
  2. 2.
    Chop and dice lemongrass very fine using food processor.
  3. 3.
    Peel, dice garlic and shallot onion.
  4. 4.
    Clean scallion bunch. Make angled cut half of scallion stems 1" in length and chopped the rest for garnish.
  5. 5.
    Using a large frying pan, heat up vegetables oil over medium heat. Add garlic and fry until golden brown. Add beef, brown sugar, sesame oil, beef bouillon powder, mushroom powder. Fry for 2 min until beef is rarely brown (Do not overcook beef).
  6. 6.
    Add lemongrass, shallot onion, scallion, fish sauce (optional). Cook for additional 1 minute. Add angled cut scallions to beef.
  7. 7.
    Serve lemongrass beef with Bun Gao noodles with sprinkled chopped scallion, cilantro, bean sprouts, mint leaves and Vietnamese fish sauce.