This is one of Adam Liaw's favourite Vietnamese dishes.
Heat a wok over very high heat until smoking, add half the oil and fry the beef in batches until well browned all over then remove from the wok.
Add the remaining oil to the wok and fry the onion, lemongrass, garlic and chilli until the onions are softened and the ingredients are fragrant and starting to brown.
Return the beef to the wok and toss with the fish sauce, sugar and black pepper for about 2 minutes. Remove from the wok and allow to rest for a minute before serving.
If you use the woody parts of the lemongrass or don’t cut it into small enough pieces, the dish will have a gritty texture. If the lemongrass is especially woody, whizz it in a food processor instead of chopping it.
Fry the beef with the lemongrass mixture for a minute before adding the fish sauce. This will help brown the meat and caramelise the lemongrass for good wok hei.
Taste any wok-fried dish before you finish cooking so you can adjust seasoning to suit your tastes.
Frying meat in a wok is easy, provided you follow three simple rules – cut the meat thinly, brown it well and, of course, the cardinal rule, never overcrowd the wok.
As there are no vegetables to worry about, you can just focus on getting the flavour of the wok-cooked meat just right.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
Recipe featured in Adam Liaw's Asian Cookery School
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