If you’re craving a bowl of vibrant Vietnamese flavors that’s both healthy and satisfying, these Vietnamese Lemongrass Beef Bowls are exactly what you need. I’ve perfected this recipe to bring you restaurant-quality taste with simple, accessible ingredients. The combination of aromatic lemongrass, tender beef, and fresh vegetables creates a perfectly balanced meal that’s ready in under 30 minutes.
Ingredients
For the Beef Marinade:
- 1.5 lbs sirloin beef, thinly sliced
- 3 stalks lemongrass, finely minced (white parts only)
- 4 cloves garlic, minced
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon vegetable oil
- 1/2 teaspoon black pepper
For the Bowls:
- 4 cups cooked jasmine rice
- 2 carrots, julienned
- 1 cucumber, thinly sliced
- 2 cups bean sprouts
- Fresh herbs (mint, cilantro, Thai basil)
- Crushed peanuts for garnish
- Lime wedges for serving
Instructions
- Combine all marinade ingredients in a bowl. Add the sliced beef and massage the marinade into the meat. Let it marinate for at least 20 minutes (or up to 4 hours in the refrigerator).
- While the beef marinates, prepare your vegetables and herbs. Keep them fresh in the refrigerator until ready to serve.
- Heat a large skillet or wok over high heat until very hot. Working in batches to avoid overcrowding, cook the marinated beef for 2-3 minutes until nicely browned.
- Assemble your bowls by starting with a base of warm jasmine rice, then arrange the cooked beef and fresh vegetables around the bowl.
- Top with fresh herbs, crushed peanuts, and serve with lime wedges on the side.
Cook Time and Serving Size
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 4 portions
Recipe Notes
- For the best results, freeze your beef for 20 minutes before slicing – this makes it easier to get thin, even slices.
- Can’t find fresh lemongrass? Substitute with 2 tablespoons of lemongrass paste from the produce section.
- Make sure your pan is very hot before adding the beef. This ensures a nice sear while keeping the inside tender.
- For meal prep, you can marinate the beef up to 24 hours in advance, and prepare all vegetables the day before.
- To make this dish gluten-free, simply substitute regular soy sauce with tamari.
- For extra heat, add thinly sliced Thai chilies or sriracha sauce when serving.
These Vietnamese Lemongrass Beef Bowls are perfect for both weeknight dinners and meal prep. The aromatic lemongrass combined with tender beef creates a restaurant-worthy dish that’s surprisingly simple to make at home. Remember to serve everything at room temperature for the best flavor experience.
Vietnamese Lemongrass Beef Bowls
Ingredients
- 1.5 lbs sirloin beef thinly sliced
- 3 stalks lemongrass finely minced (white parts only)
- 4 cloves garlic minced
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon vegetable oil
- 1/2 teaspoon black pepper
- 4 cups cooked jasmine rice
- 2 carrots julienned
- 1 cucumber thinly sliced
- 2 cups bean sprouts
- Fresh herbs mint, cilantro, Thai basil
- Crushed peanuts for garnish
- Lime wedges for serving
Instructions
- Combine all marinade ingredients in a bowl. Add the sliced beef and massage the marinade into the meat. Let it marinate for at least 20 minutes (or up to 4 hours in the refrigerator).
- While the beef marinates, prepare your vegetables and herbs. Keep them fresh in the refrigerator until ready to serve.
- Heat a large skillet or wok over high heat until very hot. Working in batches to avoid overcrowding, cook the marinated beef for 2-3 minutes until nicely browned.
- Assemble your bowls by starting with a base of warm jasmine rice, then arrange the cooked beef and fresh vegetables around the bowl.
- Top with fresh herbs, crushed peanuts, and serve with lime wedges on the side.
