Lemongrass Beef Lau Bo
Tender beef seared with aromatic lemongrass and charred shallots in a Vietnamese skillet dish. Bright, herbaceous, and ready in under 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 320
- Protein
- 32g
Ingredients
- ¾ lb beef sirloin or flank steak
- 3 stalks lemongrass stalks (white and light green parts)
- 3 medium shallots
- 2 tbsp fish sauce
- 2 tbsp neutral oil
- 1 whole lime
- 1 whole bird's-eye chili (optional, for heat)
Instructions
- 1
Slice beef against the grain into 1/4-inch-thick strips. Trim lemongrass stalks and smash them with the side of a knife.
- 2
Peel and halve the shallots, keeping the root end intact so they hold together while cooking.
- 3
Heat oil in a large skillet over medium-high until it shimmers. Add lemongrass and shallots cut-side down, sear 3–4 minutes until charred.
- 4
Push aromatics to the side. Add beef in a single layer, cook 2 minutes without stirring. Toss and cook 1–2 minutes more until cooked through.
- 5
Drizzle fish sauce over everything and toss to coat. Squeeze lime juice over the top and add sliced chili if using.
- 6
Serve immediately on a plate or over steamed rice, spooning the charred aromatics and pan juices over the beef.
Tools you’ll need
- chef's knife
- cutting board
- 12-inch skillet or wok
- wooden spoon or tongs
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