Vietnamese Stir-Fry Recipe - Allrecipes.com
Vietnamese Stir-Fry Recipe
  • READY IN ABOUT 3 hrs

Vietnamese Stir-Fry

Recipe by  

"This is a tangy stir-fry with beef and green beans. If you have an electric wok, they work perfect to cook this in! Add any extra veggies that you prefer!"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    30 mins
  • COOK

    25 mins
  • READY IN

    2 hrs 55 mins

Directions

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

Most Helpful Positive Review
Feb 07, 2011

While the recipe steps were written unclearly and I had to rewrite them....this dish was superb. I add sliced carrots to give it some color. My teenage sons raved and ask for me to make it again.

 
Most Helpful Critical Review
Aug 10, 2010

I knew I took a risk subbing chicken because the marinade seemed more suited for beef. Even though I used only 1lb thin cut chicken, I didn't change the rest of the portions. Fresh beans cooked for a minute in the micro, left out the cilantro and added an extra dash of red pepper. Served with lime flavored basmati rice. I hoped the basil & mint flavors would come thru in the final dish like it does in Pho, but maybe it's different when cooked this way vs. soup. Overall mine was a healthy dish packed with a lot of ingredients but not much excitement, so I may try again with beef.

 
Jun 21, 2010

I don't eat meat so tried it with tilapia... the marinade was a bit too strong for the fish. The veggie sauce was great.

 
Apr 27, 2010

Took a long time to cook but totally worth it.

 
May 14, 2012

Definitely worth trying. not to spicy a good overall flavor.

 
Oct 31, 2011

I would cut back just a little on the soy sauce- a bit too salty. But really really herby and delicious!

 

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Nutrition

  • Calories
  • 475 kcal
  • 24%
  • Carbohydrates
  • 8.8 g
  • 3%
  • Cholesterol
  • 101 mg
  • 34%
  • Fat
  • 34.4 g
  • 53%
  • Fiber
  • 2 g
  • 8%
  • Protein
  • 31.7 g
  • 63%
  • Sodium
  • 1174 mg
  • 47%

* Percent Daily Values are based on a 2,000 calorie diet.

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