Servings: 4 or 6

These lettuce wraps are great served family-style, but you can also enjoy this dish in bowls over rice noodles tossed in sesame oil. To prepare the lemongrass, remove the tough outer parts and chop the core.

Ingredients

1 lb. flank steak, thinly sliced against the grain
5-1/2 Tbs. finely chopped lemongrass
2 Tbs. plus 4 tsp. fish sauce
2 Tbs. plus 1 tsp. light brown sugar
2 Tbs. plus 1/2 tsp. finely chopped garlic
3 Persian cucumbers, thinly sliced on the bias
2 heads Bibb or romaine lettuce, leaves separated
2 large carrots, sliced into ribbons with a vegetable peeler
1/2 bunch fresh cilantro, thick stems discarded
1/2 bunch fresh mint, leaves removed and stems discarded
8 oz. thin rice vermicelli noodles, prepared according to package directions
1/2 cup roasted salted peanuts, coarsely chopped
3 Tbs. fresh lime juice
1 bird’s-eye chile or other small spicy red chile, thinly sliced
3 Tbs. neutral oil, such as avocado or safflower; more as needed

Calories (kcal) : 450
Fat Calories (kcal): 170
Fat (g): 19
Saturated Fat (g): 4
Polyunsaturated Fat (g): 2.5
Monounsaturated Fat (g): 10
Cholesterol (mg): 45
Sodium (mg): 900
Carbohydrates (g): 50
Fiber (g): 3
Sugar (g): 9
Protein (g): 21

Preparation

In a large nonreactive bowl, combine the steak, lemongrass, 4 tsp. of the fish sauce, 1 tsp. of the sugar, and 2 Tbs. of the garlic. Stir well to coat the meat. Cover the bowl with plastic wrap and let marinate for 20 minutes. Meanwhile, arrange the cucumbers, lettuce, carrots, cilantro, and mint on a large serving platter, leaving room for the steak. Add the noodles to the platter. Put the peanuts in a bowl.
In a small bowl, combine 1/4 cup water with the remaining 2 Tbs. sugar; stir to dissolve. Add the lime juice, the remaining 2 Tbs. fish sauce, the remaining 1/2 tsp. garlic, and chile, and stir to combine.
Drain the steak from the marinade, discard the marinade, and pat the steak dry. Heat a large, heavy nonstick skillet over high heat. Add the oil and swirl to coat the pan. When hot, add half of the steak in an even layer in the pan. Cook, undisturbed, for 1 minute. Stir and continue cooking, stirring occasionally, until the steak is browned and the juices have almost evaporated, 1 to 2 minutes longer. Transfer the steak to the serving platter and repeat with the remaining steak, adding more oil as needed. Serve immediately, with the sauce on the side.

(6 ratings) Read Reviews

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Reviews (6 reviews)

dingodoctor1 | 12/13/2020
Great dish and our fussy kids will chow down on the steak.
Cutebunny | 07/04/2020
Easy and delicious but the sauce was better with much less water and more chilies. I used a bavette cut of beef which was very tender.
user-3004580 | 05/29/2020
I made this recipe. I found it somewhat bland and not complex like other Vietnamese recipes that I have tried.

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What We're Cooking Now

Name: Vietnamese Lemongrass Beef
Yield: 4 or 6 servings
Cuisine: Vietnamese
Ingredients: 1 lb. flank steak, thinly sliced against the grain; 5-1/2 Tbs. finely chopped lemongrass; 2 Tbs. plus 4 tsp. fish sauce; 2 Tbs. plus 1 tsp. light brown sugar; 2 Tbs. plus 1/2 tsp. finely chopped garlic; 3 Persian cucumbers, thinly sliced on the bias; 2 heads Bibb or romaine lettuce, leaves separated; 2 large carrots, sliced into ribbons with a vegetable peeler; 1/2 bunch fresh cilantro, thick stems discarded; 1/2 bunch fresh mint, leaves removed and stems discarded; 8 oz. thin rice vermicelli noodles, prepared according to package directions; 1/2 cup roasted salted peanuts, coarsely chopped; 3 Tbs. fresh lime juice; 1 bird’s-eye chile or other small spicy red chile, thinly sliced; 3 Tbs. neutral oil, such as avocado or safflower; more as needed