Recipe courtesy of Rick Yerger

Seven Flavor Beef

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  • Level: Easy
  • Yield: 2 to 4 servings
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2 stalks lemongrass, pounded (use only lower 6 inches)

2 tablespoons minced ginger

1 tablespoon minced garlic

1 1/2 teaspoons salt

1/4 teaspoon five-spice powder

2 tablespoons chili flakes

2 tablespoons sesame oil

1 1/2 teaspoons fish sauce

2 tablespoons vegetable oil

1 tablespoon honey

1 pound flank steak, sliced against the grain into 1/4 by 2-inch pieces

2 tablespoons hoisin sauce

3 tablespoons finely chopped fresh roasted peanuts

1/2 cup small Thai basil leaves


  1. Combine all of the marinade ingredients. Add the beef and marinate for at least 2 hours or up to 8 hours in refrigerator.
  2. Heat the vegetable oil in a wok on high heat. Wok-fry beef in hot oil until half-cooked, about 1 minute. Add hoisin sauce and wok-fry until meat is about 80 percent cooked. Add the peanuts and Thai basil and wok-fry another 30 seconds.