Ingredients.

• 400 grams of beef tenderloin (thinly sliced).
• 3 shallots.
• 1 ginger (pelled).
• 4 lemongrass (divided into 2 parts).
• 2 tablespoons fermented bean paste.
• Salt, sugar, black pepper and vegetable oil.
• Rice paddy herb leaves.

For dipping sauce

• 4 tablespoons of fermented bean paste.
• 1 teaspoon ginger (finely chopped).
• 1 teaspoon lemongrass (finely chopped).
• 2 teaspoons fresh lime juice.

Instructions.

• Drain and rinse (1 part of lemongrass, shallot, ginger), cut into pieces. Put them into a blender. Then squeeze the liquid and filter.
• Marinade the beef with the filtered juice and 1,5 teaspoons sugar, 1 teaspoon salt, fermented bean paste, black pepper for about 15 minutes. So the beef can soak up.
• Cut 1 part of the lemongrass into 3 inches and very thinly sliced.
• Heat vegetable oil in the pan over high heat, add sliced lemongrass and quickly fry until golden. Set aside.
• Using the leftover oil which you have fried the lemongrass. Add the marinated beef into a pan. Then quickly stir-fry for about 4 minutes until well done, add salt and sugar to taste. Set aside until it's cool down.
• Arrange the beef into a bowl, sprinkle the fried lemongrass on top.
• Prepare the dipping sauce: Mix well all of the ingredients in dipping sauce, stir well until the sugar is dissolved.
• Serve with rice paddy herb leaves and dipping sauce.

And done, hope you enjoy!