Vietnamese Lemongrass Beef

Instructions

1. Marinate the beef
   In a bowl, combine the sliced beef with 2 tablespoons of minced lemongrass, half the minced garlic, 1 tablespoon fish sauce, soy sauce, and brown sugar. Mix well and let marinate for at least 15 minutes or up to 2 hours in the refrigerator.
2. Prepare the aromatics
   In a small bowl, combine the remaining lemongrass, garlic, and chopped chili peppers. This aromatic mixture will be added during the cooking process to create the signature Vietnamese flavor.
3. Stir-fry the beef
   Heat 1 tablespoon of oil in a large wok or skillet over high heat. When the oil is shimmering hot, add the marinated beef in a single layer (work in batches if necessary to avoid overcrowding). Stir-fry for 2-3 minutes until the beef is browned on the outside but still slightly pink inside. Remove the beef and set aside.
4. Cook the vegetables
   In the same wok, add the remaining tablespoon of oil. Add the sliced onions and stir-fry for 1 minute until they begin to soften. Add the aromatic mixture (lemongrass, garlic, and chili) and stir-fry for 30 seconds until fragrant. Add the sliced bell peppers and stir-fry for another 2 minutes until they begin to soften but still retain some crispness.
5. Combine and season
   Return the beef to the wok, along with any accumulated juices. Add the remaining tablespoon of fish sauce and stir to combine everything. Cook for another 1-2 minutes until the beef is heated through and cooked to your desired doneness.
6. Finish and serve
   Turn off the heat and stir in the fresh lime juice and torn basil leaves. Toss everything together to combine the flavors. Transfer to a serving plate and garnish with fresh cilantro. Serve immediately with steamed jasmine rice or rice noodles.