VIETNAMESE LEMONGRASS STIR-FRIED BEEF

VIETNAMESE LEMONGRASS STIR-FRIED BEEF

Bring Vietnamese-inspired flavor to your kitchen with this Vietnamese lemongrass beef. It is savory, citrusy, and deeply fragrant. Lemongrass delivers that fresh, zesty punch Vietnamese cooking is known for, while NPG Whole Star Anise Seed adds a gentle licorice sweetness and herbal warmth that makes the beef taste richer and more “slow-simmered,” even in a quick pan cook.

Star anise is a signature aroma in Vietnamese cuisine (most famously in pho). In this recipe, it’s used like a bay leaf: steeped for flavor, then removed, which leaves a smooth, fragrant depth that pairs perfectly with lemongrass, garlic, and savory sauce.

Ingredients (Serves 3–4)

Beef + Marinade

  • 1 lb (450g) beef sirloin or flank steak, thinly sliced against the grain

  • 2 tbsp minced lemongrass (fresh is best; tender inner stalk)

  • 3 cloves garlic, minced

  • 2 tbsp soy sauce

  • 1 tbsp fish sauce (optional but very Vietnamese)

  • 1 tbsp brown sugar (or honey)

  • 1 tbsp lime juice

  • 1 tsp cornstarch (helps the beef stay tender)

  • 1 tbsp neutral oil (for the marinade)

Star Anise Infused Sauce

  • 2 pods NPG Whole Star Anise Seed

  • 1/3 cup water

  • 1 tbsp soy sauce

  • 1 tbsp oyster sauce (optional for extra depth)

  • 1 tsp sugar

  • Pinch of black pepper

Stir-Fry + Finish

  • 1–2 tbsp neutral oil (for cooking)

  • 1 small onion, thinly sliced (optional)

  • 1 red chili, sliced (optional)

  • Fresh cracked black pepper

  • Garnish: sliced scallions, cilantro, lime wedges

To Serve

  • Steamed jasmine rice

  • Or rice noodles / vermicelli

  • Or lettuce cups for wraps

Directions

1) Marinate the beef

In a bowl, combine lemongrass, garlic, soy sauce, fish sauce (if using), brown sugar, lime juice, cornstarch, and 1 tbsp oil.
Add the beef and toss well. Marinate for 15–30 minutes (even 10 minutes helps).

2) Infuse the star anise sauce

In a small saucepan, combine water, soy sauce, oyster sauce (if using), sugar, black pepper, and 2 pods NPG Whole Star Anise Seed.
Simmer on low for 4–6 minutes to infuse aroma.
Remove the star anise pods and discard (like bay leaves). Set sauce aside.

3) Sear the beef

Heat a pan or wok over medium-high heat. Add 1–2 tbsp oil.
Add beef in a single layer (cook in batches if needed). Sear 1–2 minutes per side until browned and just cooked.

4) Combine and glaze

Pour in the infused sauce. Toss the beef for 30–60 seconds until glossy and lightly reduced.
Taste and adjust:

  • More bright? Add a squeeze of lime.

  • More savory? Add a dash of soy sauce.

  • More sweet? Add a pinch of sugar.

5) Serve

Serve immediately over jasmine rice or noodles. Top with scallions, cilantro, and fresh black pepper. Add lime wedges on the side.

Serving Ideas

  • Rice bowl: jasmine rice + lemongrass beef + quick pickled cucumbers

  • Noodle bowl: vermicelli + herbs + lime + fish sauce drizzle

  • Lettuce wraps: crisp lettuce + beef + herbs + chili

Tips for Best Flavor

  • Slice beef thinly against the grain for tenderness

  • Do not overcook, lemongrass beef tastes best juicy and seared

  • Let star anise infuse gently, then remove so it stays balanced

  • If lemongrass is strong, reduce slightly and rely on lime + garlic for brightness

Make It Your Own

  • Add mushrooms or bell peppers for a fuller stir-fry

  • Swap beef for chicken or tofu (same infused sauce works beautifully)

  • Make it spicy with chili oil or sambal

Vietnamese Lemongrass Beef with NPG Whole Star Anise Seed is the kind of recipe that tastes like it took hours. Warm, aromatic, and deeply satisfying, yet it comes together fast. If you love Vietnamese flavors, this one belongs in your weekly rotation.

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