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1 lb (450 g) beef (sirloin, flank steak, or tenderloin), thinly sliced against the grain

2 stalks lemongrass, finely chopped

3 cloves garlic, minced

1 -inch piece ginger, grated

1 tbsp fish sauce

1 tbsp oyster sauce

1 tsp sugar

¼ tsp salt

1 tbsp vegetable oil

2 tbsp vegetable oil

1 onion, sliced

2 cloves garlic, minced

1 tbsp dark soy sauce (optional)

1 red chili, thinly sliced (optional, for garnish)

Cooked noodles or steamed jasmine rice

Fresh herbs or salad of choice

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Nuoc cham sauce (optional)

6 tbsp water

2 tbsp sugar

1.5 tbsp freshly squeezed lime or lemon juice

2 tbsp fish sauce

½ clove minced garlic

½ minced bird's eye or Thai chile

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1. In a bowl, combine the lemongrass, garlic, ginger, fish sauce, oyster sauce, sugar, salt, and vegetable oil. Mix well. Add the thinly sliced beef to the marinade and toss to coat evenly. Cover and let it marinate for at least 10 minutes, or refrigerate overnight for best results.

2. Heat 2 tablespoons of vegetable oil in a wok or large skillet over medium-high heat. Add the sliced onions and minced garlic. Stir-fry until fragrant, about 1-2 minutes.

3. Add the marinated beef to the wok in a single layer. Stir-fry quickly, turning the pieces to cook evenly. This should take about 2-3 minutes.

4. Stir in the dark soy sauce. This step is optional; it’s to give the beef a caramelised colour. Cook for another 1 minute, ensuring everything is well combined. If using, add sliced red chillies at the end. Stir for another 30 seconds to combine.

5. Transfer the beef to a serving platter. Serve immediately over noodles or steamed rice.

6. Serve with fresh herbs or drizzle with nuoc cham sauce for added flavor. Enjoy!

Nuoc Cham Sauce

1. Combine 6 tbsp water and 2 tbsp sugar in a bowl. Optional: heat ⅓ of the water, then mix in to make dissolving the sugar easier, then add the rest of the water.

2. Add 1.5 tbsp freshly squeezed lime or lemon juice in increments until you like how it tastes. A good guide is it should taste like lemonade/limeade.

3. Add 2 tbsp fish sauce in small increments until you like how it tastes. It should be a little strong since it will be paired with unseasoned food.

4. Top with ½ clove minced garlic and ½ minced bird's eye or Thai chile then serve.