This Vietnamese-style skillet cooks beef with rice and lemongrass for a bright savory plate.
14 min prep 18 min cook 6 min rest
Keeps the screen on · step-by-step guide · built-in timer
Slice the beef thinly, crush the lemongrass, and rinse the rice.
Heat neutral oil in a pan and sear the beef for 6 minutes.
Add onion, garlic, and crushed lemongrass and turn for 3 minutes.
Add rice and toast for 2 minutes until coated with oil.
Add hot water, soy sauce, and brown sugar, cover, and cook for 13 minutes.
Remove the lemongrass stalks, rest the rice for 6 minutes, and serve.
Place the beef over the rice so its juices flavor the grains.
💡 Tip: Crushing lemongrass in a mortar releases a stronger aroma into the pan.
🍽️ Serving suggestion: Serve hot with the beef pieces left over the rice.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~332
kcal calories
23
g protein
24
g carbs
15
g fat
1.2g
Sugar
1.3g
Fiber
73.2mg
Sodium
5.5g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Strong satiety, counts as a main meal
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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