I've been craving lemongrass beef for the longest time EVER. I've also been meaning to make it, but never had much time to do so. And the days that I do buy lemongrass, they would start molding since I dont end up making the dish. With that said, I went ahead and bought a tube of lemongrass which you can find at your local market (I got mine from Ralphs).

I had a piece of frozen skirt steak weighing in at about 1.5 pounds defrosted. I like to utilize what I already have, and simple recipes like this makes it easy.


  • 2 tablespoons of lemongrass paste by Gourmet Garden
  • 1 large clove of garlic
  • 1 tablespoon of fish oil
  • 1 tablespoon or so of granulated sugar
  • 1-2 tablespoons of lemon or lime juice (whatever you have)
  • 1/4 teaspoon ginger powder
  • 1/4 teaspoon of salt
  • 1/2 teaspoon of cracked black pepper
  • 1 red Thai chili
  • 1 shallot

The list may look lengthy, but you should have most of these items at home. For the red Thai chili, I keep a container of it in the freezer so they won't spoil. Garlic is minced, chili and shallots are sliced. Put All ingredients in a mixing bowl and let it marinade for at least 30 minutes to an hour.

On high, add some oil to your pan followed by your meat. You want a good sear and you will notice the char building on the steak from the sugars caramelizing. By the way, the skirt steak was cut up to smaller pieces before marinating.

Served with steamed jasmine white rice and your choice of veggie. Drizzle with sriracha and more citrus!


Enjoy and happy cooking!