Bun Bo Xao Xa Ot (Lemongrass Beef Stir Fry)

For the beef stir fry:

  • 1 lb skirt or flank steak; sliced thin, against the grain
  • 1 small white onion; Frenched
  • 5 garlic cloves; roughly chopped
  • 3 scallions; diced
  • 2 whole sticks lemongrass; minced
  • 1/3 cup tamari or liquid aminos
  • 1/4 cup brown sugar
  • 1 Tbsp molasses (I like Black Strap!)
  • 1 tsp garlic chili paste
  • 1 Tbsp fish sauce (more if desired)
  • Sesame oil; as needed
  • *Rice noodles


  • Thai basil leaves
  • Mint leaves
  • Cilantro leaves
  • Hmong bean sprouts
  • Scallions
  • Thai bird chilies (optional)

In a medium bowl mix together lemongrass, tamari, brown sugar, molasses, chili paste, and fish sauce. Heat a wok or frying pan to high heat with 3 Tbsp of sesame oil until it begins to helicopter. Add meat and cook for about one minute, toss, cook for an additional minute until meat is just beginning to look done (about medium rare-medium) add sauce, onions, scallions and garlic and toss to coat. As soon as juices begin to reduce turn off heat and cook for an additional 1-2 minutes until sauce reaches desired thickness. Serve over rice noodles with garnishes.