Vietnamese Lemongrass Beef

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Aromatic and positively delicious, this is an easy go to recipe in our house.
I buy finely chopped frozen lemongrass from our local Asian supermarket.
It is perfect for this recipe as all you need to do is break off a chunk as needed.

Yield: 4-5


  • 650g rump steak, chopped into 2cm chunks, fat discarded
  • 3 tablespoons finely chopped lemongrass
  • 1 tablespoon grated ginger
  • 1 red chilli, seeds removed and finely chopped
  • 2 teaspoons curry powder (Vietnamese if you have it)
  • 2 cloves garlic, finely chopped
  • 1 teaspoon sugar
  • 3 tablepsoons oyster sauce
  • 3 tablespoons soy sauce
  • 4 shallots (or 1 red onion), diced
  • 1 large carrot, diced
  • 150g mushrooms, sliced
  • 1 1/2 cups beef stock
  • 1 1/2 cups water
  • 1 tablespoon cornflour
  • salt and freshly ground black pepper


Place the meat in a shallow dish and add lemongrass, ginger, curry powder, lemongrass, garlic, sugar, oyster and soy sauces. Mix well and then refrigerate for at least 1 hour but preferably longer.
Heat a film of oil in a large frying pan and gently cook the shallots, carrot and mushrooms for 10 minutes before transferring to a large saucepan.  Increase the heat, lift the meat from the marinade and quickly brown in batches. Add the meat to the saucepan along with any excess marinade.  Add the beef stock and water and simmer for 1 hour.  Thicken with a little cooled cooking liquid mixed with the cornflour.  Allow to simmer for a further 10 minutes.  Season with freshly ground black pepper and a little salt if you need it.
Serve with steamed rice and fresh greens.

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2 thoughts on “Vietnamese Lemongrass Beef

  1. I had come up short on clam sauce so supplanted it with hoisin sauce and afterward chose I would be advised to not put in all the soy sauce so utilized 1 tablespoon of soy sauce rather than 3. (Shellfish sauce is on my shopping list). I utilized my own home developed lemon grass. A debt of gratitude is in order for the formula Helen it was decent to utilize a decent amount of my expansive lemon grass fix.

  2. I made this last night and my husband declared it ‘absolutely delicious’ which is exactly what it was. I had run out of oyster sauce so replaced it with hoisin sauce and then decided I’d better not put in all the soy sauce so used 1 tablespoon of soy sauce instead of 3. (Oyster sauce is on my shopping list). I used my own home grown lemon grass. Thanks for the recipe Helen it was nice to use a good quantity of my large lemon grass patch.