This Vietnamese lemongrass beef lunch bowl brings together the classic flavors of a Banh Mi sandwich in an easy, satisfying bowl.
Marinated lemongrass beef is grilled or pan-seared to perfection and served over fragrant jasmine rice with crunchy pickled vegetables and fresh herbs.
It's a perfect lunch option that balances savory, tangy, and fresh elements in every bite.
Why You’ll Love This Recipe
- The lemongrass marinade infuses the beef with bright, citrusy, and savory notes.
- Pickled carrots and daikon add a crisp, tangy contrast that cuts through the richness of the beef.
- Fresh herbs like cilantro and scallions brighten the bowl and add layers of flavor.
Vietnamese Lemongrass Beef Lunch Bowl
Enjoy a fresh and flavorful Vietnamese-inspired lunch bowl featuring marinated lemongrass beef, pickled vegetables, and steamed jasmine rice.
- Prep time
- 20 minutes
- Cook time
- 15 minutes
- Servings
- 4
- Yield
- 4 lunch bowls
Ingredients
- 1 pound (450g) flank steak or sirloin, thinly sliced
- 2 stalks lemongrass, finely minced (white parts only)
- 3 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 tablespoon vegetable oil
- 1 teaspoon freshly ground black pepper
- 2 cups jasmine rice (uncooked)
- 1 cup shredded carrot
- 1 cup shredded daikon radish
- 1/2 cup distilled white vinegar
- 1/2 cup water
- 1/4 cup granulated sugar
- 1 teaspoon salt
- 1/2 cup fresh cilantro leaves
- 2 scallions, sliced
- 1 small fresh red chili, thinly sliced (optional)
Instructions
- Prepare the pickled vegetables In a small bowl or jar, combine the white vinegar, water, sugar, and salt. Stir until the sugar dissolves. Add the shredded carrot and daikon. Let sit at room temperature for at least 20 minutes while you prepare the other components.
- Cook the jasmine rice Rinse the jasmine rice under cold water until the water runs clear. Cook rice according to package instructions (typically, combine 2 cups rinsed rice with 2 1/4 cups water, bring to a boil, then cover and simmer on low heat for 15 minutes). Remove from heat and let stand covered for 10 minutes.
- Marinate the beef In a bowl, combine minced lemongrass, garlic, soy sauce, fish sauce, brown sugar, vegetable oil, and black pepper. Add the sliced beef and toss well to coat. Marinate at least 10 minutes, up to 1 hour in the refrigerator.
- Cook the beef Heat a large skillet or grill pan over medium-high heat. Add the marinated beef in a single layer (do this in batches if needed) and cook for 2-3 minutes per side until browned and cooked through (internal temperature should reach 145°F/63°C for medium-rare to medium). Remove from heat.
- Assemble the bowls Divide the cooked jasmine rice among four bowls. Top with the lemongrass beef, pickled vegetables (drain excess liquid), fresh cilantro leaves, sliced scallions, and optional chili slices for heat. Serve immediately.
Helpful Tips
- Use thinly sliced beef to ensure quick and even cooking.
- Marinate the beef up to 1 hour to avoid a texture change from the acids in fish sauce.
- Adjust pickling time of the vegetables if you prefer them more or less tangy.
- Leftover cooked beef can be cooled to room temperature, then refrigerated within 2 hours in an airtight container.
Storage and Make-Ahead
Store any leftovers in an airtight container in the refrigerator for up to 2 days.
Reheat the beef gently in a skillet or microwave until heated through to at least 165°F (74°C).
Keep pickled vegetables separate and add fresh when serving to maintain texture.
Frequently Asked Questions
Can I make this recipe vegetarian?
You can substitute the beef with grilled tofu or seitan marinated in the same lemongrass sauce for a vegetarian version.
What can I use if I don't have lemongrass?
Fresh lemon zest combined with minced garlic and a splash of lime juice can approximate the flavor if lemongrass is unavailable.
How do I safely store and reheat leftovers?
Store cooked beef and rice in an airtight container in the refrigerator and consume within 2 days. Reheat to an internal temperature of 165°F (74°C) before eating.
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