Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Slice 450 grams of beef sirloin thinly against the grain and marinate it in 1 tablespoon of fish sauce, 1 tablespoon of sugar, and 1 tablespoon of vegetable oil for at least 20 minutes.

2. 2

   Finely chop 3 lemongrass stalks (tender white part only), 4 cloves of garlic, 2 medium shallots, and 2-3 bird's eye chilies.

3. 3

   Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat until smoking, then stir-fry the marinated beef in batches for 1-2 minutes until browned, setting it aside afterward.

4. 4

   Add the remaining 1 tablespoon of vegetable oil to the wok, then sauté the chopped lemongrass, garlic, shallots, and bird's eye chilies for 1 minute until fragrant.

5. 5

   Incorporate 1 sliced medium red bell pepper and 1 sliced medium yellow onion into the wok, stir-frying for 3-4 minutes until they are slightly tender-crisp.

6. 6

   Return the seared beef to the wok, pour in an additional 1 tablespoon of fish sauce, and stir-fry for 1-2 minutes to combine all ingredients thoroughly.

7. 7

   Serve the Bò Xào Sả Ớt immediately over steamed rice, garnished with 1/4 cup of fresh basil leaves.