Step by step

Method

4 steps

1. 1

   Slice 1 pound flank or sirloin thin against the grain (partially freeze 20 minutes if that helps). Mince the soft core of 1–2 lemongrass stalks and 3 garlic cloves. Toss the beef with the lemongrass, garlic, 1 tablespoon fish sauce, 1 teaspoon sugar, black pepper, and 1 teaspoon oil. Rest 15–20 minutes.

2. 2

   Heat a wok or wide skillet until very hot with 1–2 tablespoons oil. Stir-fry the beef in batches 1–2 minutes until just browned on the edges but still pink in spots — overcooking makes it tough. Set aside.

3. 3

   In the same pan, flash-cook sliced bell pepper 1–2 minutes until crisp-tender. Add bean sprouts for 30–45 seconds. Return the beef and any juices; splash a little more fish sauce or water to make a light glaze. Toss off-heat with lime and herbs (cilantro, mint, or basil).

4. 4

   Serve over rice or rice noodles. You want tender lemongrass beef with crunchy veg and a savory-bright finish — not gray overcooked strips in a watery pan.