Vietnamese Stir-Fry
Recipe information
Recipe Icon - Master recipes
Cooking:
30 min.
Recipe Icon - Master recipes
Servings per container:
6
Recipe Icon - Master recipes
Source:

Ingredients for - Vietnamese Stir-Fry

1. Olive oil - ¼ cup
2. Garlic, minced - 4 cloves
3. Fresh ginger root, minced - 1 (1 inch) piece
4. Fish sauce - ¼ cup
5. Reduced-sodium soy sauce - ¼ cup
6. Sesame oil - 1 dash
7. Sirloin tip, thinly sliced - 2 pounds
8. Vegetable oil - 1 tablespoon
9. Garlic, minced - 2 cloves
10. Green onions, cut into 2 inch pieces - 3
11. Onion, thinly sliced - 1 large
12. Frozen whole green beans, partially thawed - 2 cups
13. Reduced-sodium beef broth - ½ cup
14. Lime juice - 2 tablespoons
15. Chopped fresh Thai basil - 1 tablespoon
16. Chopped fresh mint - 1 tablespoon
17. Red pepper flakes, or to taste - 1 pinch
18. Ground black pepper - ½ teaspoon
19. Chopped fresh cilantro - ¼ cup

How to cook deliciously - Vietnamese Stir-Fry

1. Stage

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. Stage

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.