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Lao Lemongrass Beef Stir-Fry
Khua Siin
A vibrant and aromatic stir-fry featuring tender strips of beef marinated and cooked with fresh lemongrass, garlic, and a medley of colorful vegetables. This dish is a staple in Lao cuisine, known for its bold flavors and quick preparation, often served with sticky rice.
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- 1 lb Beef sirloin or flank steak(thinly sliced against the grain)
- 2 stalks Lemongrass(tough outer layers removed, finely minced)
- 4 cloves Garlic(minced)
- 1 inch piece Ginger(grated or finely minced)
- 2 cups Broccoli florets
- 2 medium Carrots(peeled and thinly sliced diagonally)
- 1 large Bell pepper (any color)(seeded and sliced)
- 1 medium Onion(sliced)
- 3 tablespoons Soy sauce
- 2 tablespoons Oyster sauce
- 1 tablespoon Fish sauce
- 1 teaspoon Brown sugar
- 2 tablespoons Vegetable oil
- 1/4 cup Water
- 1/4 cup Fresh cilantro(chopped, for garnish)
- 1/4 cup Fresh mint(chopped, for garnish)
- 4 wedges Lime wedges(for serving)
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- 1
In a bowl, combine the thinly sliced beef with 1 tablespoon of soy sauce, minced lemongrass, garlic, and ginger. Marinate for at least 15 minutes while you prepare the vegetables.
- 2
In a small bowl, whisk together the remaining 2 tablespoons of soy sauce, oyster sauce, fish sauce, brown sugar, and 1/4 cup of water to create the stir-fry sauce.
- 3
Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat until shimmering. Add the marinated beef in a single layer and stir-fry until browned, about 2-3 minutes. Remove beef from the wok and set aside.
- 4
Add the remaining 1 tablespoon of vegetable oil to the wok. Add the onions, carrots, and bell pepper. Stir-fry for 3-4 minutes until slightly tender-crisp.
- 5
Add the broccoli florets to the wok and stir-fry for another 2-3 minutes until bright green and tender-crisp.
- 6
Return the cooked beef to the wok. Pour the prepared stir-fry sauce over the ingredients. Toss everything together and cook for 1-2 minutes, or until the sauce has thickened and coats the ingredients.
- 7
Remove from heat. Garnish with fresh cilantro and mint. Serve immediately with sticky rice and lime wedges.
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- âEnsure your wok or skillet is very hot before adding ingredients for a proper stir-fry.
- âDon't overcrowd the pan; cook ingredients in batches if necessary.
- âAdjust the amount of chili or add chili flakes for extra heat.
- âFor a more authentic flavor, use padaek (fermented fish sauce) in place of some of the regular fish sauce, adjusting to taste.
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- Substitute chicken or pork for beef.
- Add other vegetables like snap peas, mushrooms, or baby corn.
- For a spicier kick, add sliced fresh chilies or chili paste to the stir-fry.