Vietnamese Beef Stir-Fry

Instructions

1. Marinate the beef
   In a bowl, combine beef slices with 2 tablespoons fish sauce, 1 tablespoon oyster sauce, 1 tablespoon brown sugar, half the minced lemongrass, half the minced garlic, and half the grated ginger. Mix well and let marinate for at least 15 minutes.
2. Prepare the sauce
   In a small bowl, mix the remaining fish sauce, oyster sauce, soy sauce, brown sugar, lemongrass, garlic, and ginger. Stir until the sugar dissolves and set aside.
3. Cook the beef
   Heat 2 tablespoons of oil in a large wok or skillet over high heat. When the oil is hot, add the marinated beef in a single layer. Cook without stirring for 1 minute to sear, then stir-fry for another 2 minutes until the beef is browned but still slightly pink inside. Remove from the wok and set aside.
4. Stir-fry the vegetables
   Add the remaining tablespoon of oil to the wok. Add sliced onions and stir-fry for 1 minute until they start to soften. Add bell peppers and Thai chilies (if using) and stir-fry for another 2 minutes until vegetables are crisp-tender.
5. Combine everything
   Return the beef to the wok. Pour in the prepared sauce and toss everything together. Cook for 1-2 minutes until the sauce thickens slightly and coats the beef and vegetables.
6. Add bean sprouts
   Add the bean sprouts and stir for 30 seconds just until they begin to wilt but remain crunchy.
7. Finish and serve
   Turn off the heat and toss in the fresh basil leaves. Serve immediately over steamed jasmine rice or rice noodles.