Whenever I’m craving real and authentic Vietnamese flavors, this is one of the first meals that come to mind. This bo xao sa, my fragrant Vietnamese lemongrass beef, is a meal that I keep coming back to, and once you taste it, you’ll understand exactly why. The lemongrass, shallot, garlic, and that glossy, sweet, and savory marinade come together into something so flavorful and incredibly satisfying. I honestly love this recipe because it works for absolutely everything. Make a big batch ahead of time for a party and watch it disappear, or cook it on a Tuesday and call it the easiest weekday lunch or dinner you’ll make all week. Pile it over steamed rice, tumble it onto a bowl of vermicelli noodles, or stuff it into a crusty banh mi. You get to enjoy it exactly how you want, and every single version of it delivers.
What Is Thit Bo Xao Sa?
Thit bo xao sa translates roughly to stir-fried beef with lemongrass and is my variation on the more common thit nuong, which you can find skewered and grilled. The Lemongrass leads the flavor, lending its signature citrusy, almost floral aroma, while fish sauce and oyster sauce bring that savory depth that Vietnamese food does so well. A little honey rounds everything out and helps the beef caramelize into gorgeous golden edges. I grew up loving this combination, and over the years, I have tightened my own version into the foolproof recipe you see here. Trust the marinade and trust your hot pan, and you will turn out beef that tastes as if it came straight from a Saigon street stall.
Tips for the Best Vietnamese Lemongrass Beef
Slice against the grain. This single move makes the biggest difference in tenderness. Find the direction of the muscle fibers and cut across them. (Freeze your beef for an hour before slicing to firm it up and make it easier to cut!)
Mince the lemongrass finely. Big chunks turn woody and hard to chew, so chop them into small pieces for the smoothest texture and strongest aroma.
Let it marinate. Even 30 minutes works in a pinch, but a longer marinating period yields a more flavorful end product.
Get your pan ripping hot. High heat gives you that beautiful sear and keeps the beef from going gray and watery.
Never crowd the pan. Cook in batches every time. Your patience pays off in flavor.
How to Serve Thit Bo Xao Sa
This is where the fun begins, because this beef plays beautifully with so many things!
- Over steamed rice. The classic move. Spoon the beef and its glaze over hot jasmine rice and let nothing go to waste.
- On vermicelli noodles. Build a bun thit bo xao sa bowl with cool rice vermicelli, crisp lettuce, fresh herbs, cucumber, and a drizzle of fish sauce dressing.
- In a banh mi. Tuck the warm beef into a crusty baguette with pickled veggies, cucumber, cilantro, and a swipe of mayo for a sandwich worth fighting over.
Thit Bo Xao Sa / Stir-Fried Lemongrass Beef
3-4
servings40
minutes10
minutesIngredients
2 lbs 2 Sirloin
1 1 Yellow Onion
1 tbsp 1 Oil
- Marinade:
2 tbsp 2 Lemongrass, Minced
2 tbsp 2 Shallot, Minced
1 tbsp 1 Garlic, Minced
4 tbsp 4 Soy Sauce
4 tbsp 4 Oyster Sauce
2 tbsp 2 Dear Mam Fish Sauce
3 tbsp 3 Honey
1 tbsp 1 Oil
1/4 tsp 1/4 Black Pepper
Directions
- Prepwork:
- Slice the sirloin thin against the grain. Then slice the yellow onion into wedges and set it aside. For the remaining aromatics, finely mince lemongrass, shallot and garlic
- Marinade:
- In a large bowl, stir together minced lemongrass, shallot, garlic, soy sauce, oyster sauce, Dear Mam fish sauce, honey, oil, and black pepper. Add the sliced beef sirloin and toss to coat. Marinate for at least 30 minutes, or up to overnight in the fridge
- Stir fry the Lemongrass Beef:
- Heat a large skillet or wok over high heat with a splash of oil until very hot. Sear the beef in batches for 2 to 3 minutes per batch, making sure to not overcrowd the pan
- Add the onions in and continue to stir fry the onion for 1-2 minutes, until slightly softened
- Serve:
- Serve hot over rice, vermicelli noodles, or in a banh mi. Enjoy!
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Frequently Asked Questions
What cut of beef works best for thit bo xao sa? Sirloin gives you the perfect mix of tenderness, flavor, and value. Flank steak or beef chuck also works well as long as you slice them thin against the grain.
Can I make Vietnamese lemongrass beef in advance? Absolutely. Marinate the beef for up to 24 hours in advance, or cook it fully and refrigerate it for up to 3 days. It reheats beautifully, and the flavors only get better the longer it sits.
What can I serve with lemongrass beef? Steamed rice, vermicelli noodle bowls, lettuce wraps, and banh mi all make excellent vehicles. Add fresh herbs, cucumber, and pickled vegetables for brightness.
Can I use lemongrass paste instead of fresh lemongrass? Yes. Fresh lemongrass gives the brightest aroma, but a good lemongrass paste works well when fresh stalks are hard to find. Start with the same amount and adjust to taste.
