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Overhead of bo xao sa ot, Vietnamese lemongrass chili beef stir fry with onion, red pepper and cilantro in a white bowl on dark slate, with jasmine rice and a lime wedge

Bo Xao Sa Ot (Vietnamese Lemongrass Chili Beef)

Thin slices of flank steak marinated briefly in fish sauce, garlic and a lot of minced lemongrass, then seared hard in batches and tossed with onion, red pepper and fresh chili. 48g of protein per serving. The 20 minute marinade fits inside the prep time.
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Prep Time 25 minutes
Cook Time 12 minutes
Total Time 37 minutes
Servings: 3 servings
Calories: 550
Ingredients Method

Ingredients
  

  • 1.5 lb flank steak 680g, sliced 1/8 inch thick against the grain
  • 3 stalks lemongrass tender inner core only, minced very fine, about 4 tbsp
  • 5 cloves garlic minced
  • 2 tbsp fish sauce Red Boat, Three Crabs or Squid brand
  • 1 tbsp sugar
  • 1 tsp cornstarch
  • 1/2 tsp black pepper coarsely ground
  • 2 red chilies Thai bird's eye or Fresno, thinly sliced, to taste
  • 1 yellow onion medium, cut into thin wedges
  • 1 red bell pepper cut into thin strips
  • 1.5 tbsp neutral oil canola, avocado or grapeseed, divided
  • 1 tbsp lime juice fresh
  • 1/4 cup cilantro roughly torn, to finish

Method
 

  1. Slice the flank steak across the grain into strips about 1/8 inch thick. If the steak is wide, cut it lengthwise into two or three long pieces first so the slices are bite sized. Firming the meat in the freezer for 20 minutes makes this much easier.
  2. In a bowl, mix the sliced beef with 3 tbsp of the minced lemongrass, the garlic, fish sauce, sugar, cornstarch and black pepper. Toss well with your hands so every slice is coated. Leave at room temperature for 20 minutes while you cut the vegetables.
  3. Heat 1 tbsp of the oil in a 12 inch skillet or wok over high heat until it just starts to smoke. Add half the beef in a single layer, spread out, and leave it alone for 60 to 90 seconds until the underside is browned. Toss and cook another 30 seconds, then tip onto a plate. Wipe out any burnt bits and repeat with the second half of the beef.
  4. Add the remaining 1/2 tbsp oil to the pan, then the onion wedges and bell pepper. Stir fry over high heat for 2 minutes until the edges char but the onion still has some bite.
  5. Add the remaining 1 tbsp lemongrass and the sliced chilies and stir for 30 seconds until fragrant.
  6. Return the beef and any juices on the plate to the pan. Toss everything together over high heat for 1 minute so the juices reduce into a thin glaze that clings to the meat. Turn off the heat, add the lime juice, taste and add a splash more fish sauce if it needs salt.
  7. Top with the cilantro and serve straight away with jasmine rice, or portion into containers for the week.