Vietnamese Beef Stir-Fry

Vietnamese Beef Stir-Fry, a non-vegetarian dish that combines tender beef with crisp green beans in a tangy sauce. This Vietnamese cuisine staple is perfect for those seeking a quick, satisfying meal. Be mindful of fish and soy allergies as you savor this dish, which can be customized with your favorite vegetables.

With its bold flavor profile, this stir-fry is versatile enough for weeknight dinners or meal prep. Easily select this recipe from your easyChef Pro cookbook, and take advantage of the shopping list feature for the best cost per serving.

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Recipe Collection: Dinner

Serving Size: 6

Cooking Time: 25 minutes

Overview

This Vietnamese Stir-Fry is a tangy and flavorful dish featuring beef and green beans. Perfectly cooked in an electric wok, this dish can be customized with your favorite vegetables for a delightful meal.

Diet Type

Non-Vegetarian

Allergies

Fish, Soy

Cuisine

Vietnamese

Ingredients

• 0.25 Cups (cup) olive oil
• 4 Cloves garlic, minced
• 1 Inch fresh ginger root, minced
• 0.25 Cups (cup) fish sauce
• 0.25 Cups (cup) reduced-sodium soy sauce
• 1 Pinch sesame oil
• 2 Pounds (lb) sirloin tip, sliced
• 1 Tablespoon (tbsp) vegetable oil
• 2 Cloves garlic, minced
• 3 Green onions, sliced
• 1 Large onion, sliced
• 2 Cups (cup) frozen whole green beans, drained
• 0.5 Cups (cup) reduced-sodium beef broth
• 2 Tablespoons (tbsp) lime juice
• 1 Tablespoon (tbsp) Thai basil, chopped
• 1 Tablespoon (tbsp) mint, chopped
• 1 Pinch red pepper flakes, to taste
• 0.5 Teaspoons (tsp) black pepper, ground
• 0.25 Cups (cup) cilantro, chopped

Steps

1. Whisk together olive oil, 4 cloves of garlic, ginger, fish sauce, soy sauce, and sesame oil in a bowl. Pour into a resealable plastic bag, add the sirloin tip, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 2 hours. Remove the beef from the marinade and shake off excess. Discard the remaining marinade.
2. Heat vegetable oil in a large skillet over medium-high heat. Stir in the beef and cook until evenly browned and no longer pink. Place beef on a plate and set aside.
3. Reduce heat to medium, adding more vegetable oil if needed. Stir in 2 cloves of garlic, green onions, and onion; cook until the onion has softened and turned translucent, about 5 minutes.
4. Stir in green beans, beef broth, lime juice, basil, mint, red pepper flakes, and black pepper. Return beef to the skillet and toss to combine.
5. Remove from heat and toss in cilantro. Serve hot.