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  • Writer's pictureDeana Thai

Lemongrass Beef - Thịt Bò Xào Xả Ớt

Updated: Mar 5, 2021

A quick and tasty meal to please a hungry crowd! If you love lemongrass, you'll love this dish!

Lemongrass beef is another one of my go to meals. It's quick, tasty and my family love it. This is a dish that can become part of your weekly rotation. The hints of lemon and lemon mints in the lemongrass compliments the thinly sliced beef so perfectly to balance out the salty savoriness of the oyster sauce. The chili added doesn't make the meat spicy at all, it's just to elevate and balance out other flavors in the marinade. But if you do like your food spicy, it doesn't hurt to add a one or two Thai chili to add some real heat! The best part is, it only takes me 15-minutes to prepare if I buy the beef already sliced and approximately 30-minutes if I have to slice the meat myself.

You'll need some thinly slice ribeye for this dish. Ask the butcher to slice the ribeye for you or grab some ribeyes and let it sit in the freezer for about 30-40 minutes to become firm. Then you'll be abled to quickly and easily thinly slice the ribeye up. Make sure you use a sharp knife too. A dull knife is dangerous because it can slip away from you. But a sharp knife will hinge itself on to the food item you are cutting, chopping or slicing.

What do you pair this dish with? You can eat it over hot steamy rice, put it into a vermicelli noodle dish with some pickled veggies and fresh herbs or roll it up with vermicelli, herbs, and cucumbers in a rice wrapper to make spring rolls. The choice is up to you. All three options are delicious and are crowd pleasers!

Video Premiere On Thursday, January 14th at 3:30pm Pacific Standard Time (PST)


  • 2 lbs ribeye thinly sliced

  • 1/4 cup lemongrass minced

  • 3 garlic cloves minced

  • 1 tsp garlic powder

  • 1 tbsp sugar

  • 6 tbsp oyster sauce

  • 1 tsp crush chili/garlic chili

  • 1 tsp Sriracha

  • 2 tbsp olive/veggie oil + 4 tbsp for cooking


  • Slice tomatoes

  • Mints

  • Shredded Scallions

  • Cilantro

  • Toasted Sesame Seeds (optional sprinkle on top)

Optional Sides

  • Rice

  • Rice Vermicelli

  • Rice Wrappers (for spring rolls)


  1. Add sliced ribeye, lemongrass, garlic, sugar, garlic powder, oyster sauce, crush chili, sriracha and two tablespoons of olive/veggie oil to a mixing bowl.

  2. Mix well, cover and let marinade for 5-10 minutes. Really quick cause beef is thinly sliced.

  3. Prepare the carbohydrate that you are serving with the lemongrass beef.

  4. Rinse fresh garnishes like tomatoes, mints, scallions and cilantro. Slice the tomatoes, cut ends of mints, shred the scallions and chop the cilantros.

  5. When ready to cook, add 4 tablespoons olive/veggie oil to a large skillet. Set heat to high and allow oil to heat up. Add the marinated beef, spread it out into a flat layer and allow to cook for 2-minutes. Then stir and flip meat slices to cook on the other side. The beef only takes 5-minutes to cook!

  6. Serve in a platter of its own garnished with tomatoes and fresh herbs or into individual noodle bowls. Or set up along side a spring roll station.

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