Lemongrass Beef



Serving size

4 ounces beef with noodles
30 Minutes
1 hour minimum marinating time

This recipe can be multiplied but does not make very good leftovers. Note that cooking time does not include marinating time – the beef should be marinated at least an hour, but overnight is best.

Lemongrass Beef


3 4 inch piece Lemongrass
3 clove Garlic, raw (minced)
1 Tbsp. Ginger root, raw (minced)
1 tsp.. Fish sauce (optional)
2 tsp. Low sodium soy sauce (or gluten-free tamari sauce)
2 tsp.. Honey
8 ounces Beef top round (cut into 1/2 inch strips)
1 tsp. Sesame oil
1 large White onions (sliced)
1 large Carrots, raw (peeled and cut into matchsticks)
1 to taste Black pepper
3 Ounces Noodles, chinese, cellophane or long rice (mung beans)
3 cup Water
1/2 medium Red bell peppers (julienned)


Peel the outer tough layers of the lemongrass and discard. Coarsely chop the tender center part of the stalk.

Place the lemongrass, garlic, ginger, lime juice, fish sauce (if used), soy/tamari sauce and honey in a blender or mini chopper. Process until smooth.

Fold the lemongrass marinade together with the beef. Cover and let marinate at least an hour, but overnight is best.

When ready to cook, place a medium skillet over medium high heat. Add the sesame oil, and when hot add the sliced onion.

Cook for about 4 to 5 minutes until the onion begins to soften.

Add the beef along with the marinade. Cook for about 4 minutes until all sides are browned.

Add the carrots, pepper and rice noodles. Add the water and stir.

Cover and reduce the heat until the water is simmering.

Cook over low heat for about 10 minutes. Add the red bell pepper and stir.

Cover and cook for about 5 - 10 more minutes until the rice noodles are soft. Add more water 1/4 cup at a time as needed. Serve.

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Special Diet Information

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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten. Use gluten-free fish sauce and tamari sauce in this dish.


This is a low sodium recipe.

Recipe Notes

If you are going to cook this recipe on the same day you make it, the best choice for the meat would be better quality sirloin or a similar tender cut. If you are marinating overnight, using a less tender cut like top round or flank steak will be just as good – and a lot less expensive – but just as tasty.

"When it comes to Chinese food I have always operated under the policy that the less known about the preparation the better. A wise diner who is invited to visit the kitchen replies by saying, as politely as possible, that he has a pressing engagement elsewhere."

Calvin Trillin, Essayist