Stir-Fried Beef with Lemongrass and Chiles

From Viet World Kitchen.

1 12 ounces beef steak (tri-tip/bottom sirloin, flank, etc.)

1 tablespoon brown sugar

1 tablespoon kecap manis sweet soy sauce or dark soy sauce

1 tablespoon fish sauce

About 1/4 teaspoon salt

1 teaspoon cornstarch

2 tablespoons canola oil

1/2 medium red onion, thinly sliced

3 cloves garlic, finely chopped

2 Fresno or cayenne chiles, thinly sliced

1 stalk lemongrass, trimmed and very thinly sliced on diagonal or minced

1 large scallion, green part only, thinly sliced on diagonal 

1. Thinly slice the beef across the grain into bite-size pieces. Combine the sugar, soy sauce, fish sauce, salt, and cornstarch. Pour over the beef and massage with your hands. Set aside to marinate for 15 minutes. 

2. Heat the oil in a wok or large skillet over medium-high heat. Add the onion, garlic, chile, and lemongrass. Stir-fry for 1 to 2 minutes, until soft and fragrant. Bank the aromatics. Add the beef, spreading it out to one layer. Let it sear for a minute, then stir-fry it for another 2 minutes, or until cooked through.  

3. Taste for salt before adding the scallion. Cook for another 15 seconds until the scallions soften. Transfer to a serving plate. Enjoy with rice. Add a simple stir-fried or boiled vegetable and you’re done.