By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 5
381 cal · 55 min
Vietnamese Lemongrass & Ginger Beef
Recipe GLPR426dbca00bb2f7
Tender sliced beef fillet infused with aromatic lemongrass, fresh ginger, and garlic, marinated and seared to perfection. This Vietnamese classic features a fragrant paste of lemongrass, ginger, garlic, and onion combined with soy sauce, fish sauce, and a hint of heat from chilli flakes. The beef is quickly seared in a hot pan and finished with the reserved marinade, creating a succulent dish that pairs beautifully with steamed rice or warm flatbread.
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Ingredients
1 kg lean beef fillet
2 stalks lemongrass (white part only), chopped into small pieces
1 inch fresh ginger, peeled
3 garlic cloves
1 medium red onion
1 scallion, chopped
3 tablespoons soy sauce
1 tablespoon fish sauce
2 tablespoons brown sugar
1 tablespoon red chilli flakes
1 tablespoon fresh lemon juice
2 tablespoons olive oil
Directions
Slice the lean beef fillet into 1-inch-thick steaks, cutting against the grain. Set aside on a plate.
Roughly chop the white parts of the lemongrass stalks, peel and chop the ginger, and chop the garlic cloves. Cut the red onion into quarters and chop the scallion.
Place the chopped lemongrass, ginger, garlic, red onion, and scallion into a food processor or blender. Add the soy sauce, fish sauce, brown sugar, red chilli flakes, and fresh lemon juice.
Blend the mixture until the lemongrass and other ingredients are finely combined into a paste-like consistency.
Transfer half of the lemongrass marinade into a shallow bowl or dish. Reserve the other half separately. Place the beef steaks in the bowl with the marinade and coat thoroughly on both sides. Cover and refrigerate for at least 30 minutes, or up to several hours for deeper flavor.
Heat 2 tablespoons of olive oil in a grill pan or heavy skillet over high heat until shimmering.
Working in batches to avoid crowding, place the marinated beef steaks in the hot pan and sear for 3-4 minutes on the first side without moving them, allowing a brown crust to form.
Flip the steaks and cook for another 2-3 minutes on the second side for medium-rare, or longer if desired. The internal temperature should reach a minimum of 145°F for whole cuts of beef.
About 1 minute before the beef is finished cooking, pour the reserved marinade over the steaks. Let it warm through and coat the meat, adding moisture and flavor.
Remove the beef from the pan and transfer to a serving plate. Allow the meat to rest for 3-4 minutes before serving, which helps retain the juices.
Serve the lemongrass and ginger beef hot with steamed jasmine rice or warm flatbread, drizzling any pan juices over the top.
Comments
Lemongrass and fish sauce will force a second stop—neither Harris Teeter, Food Lion, Publix, Walmart, nor ALDI carry them reliably, though Kroger's Asian sections sometimes stock lemongrass; fish sauce is best found at an Asian market like Pho King on Tryon Street or online. Beef fillet is expensive, and at roughly $14–16 per pound this alone will run $12–18 for five servings, making the per-serving cost climb to $3–4 before oil and aromatics. The 55-minute timer ignores the serious knife work on lemongrass (bruising, slicing), ginger, and red onion, which will add 15–20 minutes to actual hands-on prep; browning beef fillet properly also takes closer to 12–15 minutes rather than fitting into a quick sear window. It reheats adequately and suits a weeknight if you plan ahead and have the specialty items in the pantry, but the special trip and premium protein make this more of a weekend splurge.
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