Nyob Zoo All!
Here’s to another one of my dad’s go to stir fry dish. This is his simple beef stir fry thats loaded with lots of herbs and aromatics. He often made this stir fry for us growing up because beef was often offered to him during funerals since he was often the one blowing the qeej. Since we had so much beef, he would utilize more of the tender parts, slice it thin and saute it with lots of herbs. It’s amazing over some fresh steamed rice and oh so flavorful. It’s super easy to make so I hope you can give it a try! Happy Cooking.
Main Ingredients
Beef: Use beef that has a good amount of fat to meat ratio. I used beef chuck that contained quite a good ratio of fat to it. But you can use any part of beef you prefer. Cut it THIN so it cooks faster and doesn’t get tough to eat. 
Lot of herbs & aromatics! My dad loves to add a lot of minced garlic and lemongrass. Along with that, cilantro, green onions, lime leaves, and chili peppers are a must. 
Saute the lemongrass and garlic in oil to release all the aroma. Then add in the beef and quickly cook it with the seasonings before adding in the other herbs. TIP: Cook the beef on HIGH HEAT 
Add in the herbs and just quickly mix it in to wilt it. Try not to overcook the beef.
Serve over fresh steamed rice and enjoy while it’s still hot
Enjoy!
-Cindy Her (C.HerCreations)
Beef Stir Fry
Ingredients
- 2 lbs thinly sliced beef (with good marbling) [I used beef chuck with good marbling]
- 3 TBSP neutral oil
- 1/2 cup minced garlic
- 2 whole lemongrass stalks (thinly sliced)
- 1 cup cilantro (chopped)
- 1 cup green onion (chopped)
- 2 TBSP kaffir lime leaves (finely minced)
- 3 whole bird's eye chili pepper (finely minced)
- 1 1/2 tsp salt
- 2 tsp chicken bouillon powder (Totole brand)
- 2 TBSP oyster sauce
- Steam rice to enjoy the stir fry with
Instructions
- In a good non stick pan, add in the oil and heat it up to medium high. Add in the minced garlic and thinly sliced lemongrass. Saute for about 3-4 minutes until the the garlic get slightly brown, then add in the thinly sliced beef. Season with the salt, chicken bouillon, and oyster sauce. Saute on HIGH heat just until the beef is almost cooked and you see only some pink parts of the beef.
- Then add in all the herbs/aromatics. Saute for 15-30 sec until you no longer see any pink parts of the beef then turn off the heat. Try not to overcook the beef so it can stay tender. Taste and adjust seasonings if needed. Serve over fresh steamed rice and enjoy while it's still hot.
