Make Luke's Wok Tossed Lemongrass Beef at home

Our Etihad Guest Ambassador Luke Nguyen brings the local flavours of Vietnam to life in his Wok Tossed Lemongrass Beef. 

500 g (1 lb 2 oz) beef sirloin or rump steak
3 lemon grass stems, white part only, finely chopped
2 tablespoons fish sauce
2 garlic cloves, crushed
2 tablespoons oil
1 small onion, sliced
2 teaspoons sugar
pinch of salt
pinch of fine white pepper
vermicelli salad, to serve or jasmine rice
1 tablespoon fried red Asian shallots
1 tablespoon chopped roasted peanuts
2 tablespoons dipping fish sauce

Slice the beef into 2 mm (1/16 in) strips and combine in a bowl with 2 tablespoons of the chopped lemon grass, all the fish sauce and half the garlic. Allow the meat to marinate for 10 minutes.

Add half the oil to a wok over medium heat and fry half of the onion, half of the remaining lemon grass and half of the remaining garlic for 1–2 minutes, or until fragrant. Increase the heat to very high and add half the beef and its marinade to the wok. Stir-fry for 2 minutes, then remove the beef from the wok.

Repeat the previous process with the remaining beef, onion, lemon grass and garlic. Return the first batch of beef to the wok, season with the sugar, salt and pepper, and continue to stir-fry to heat through. Serve on top of vermicelli salad.

To finish, top with the essential fried shallots, peanuts and dipping fish sauce.

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