Vietnamese Beef Stir-fry
This fragrant and intensely flavoured Vietnamese Beef Stir-fry is a crowd pleaser that’s simple to make any day of the week. It’s easy to whip up on a weekday and special enough to replace the weekend takeaway.
They say food is the way to a person’s heart and I’m not ashamed to say I take full advantage of that! My family and friends can expect to be asked a favour if they have been invited to my house for a midweek curry. This was the case for my cousin and his wife this week when they were invited for my Vietnamese Beef Stir-fry. I’d like to thank them for kindly agreeing to help us with a particular job on the house😄
Prep time 20 minutes
Cooking time 20-25 minutes
2 Tbsp Groundnut oil
800g Thin sirloin steaks, cut into strips
1 Onion, finely sliced
2 Garlic cloves, minced
1 Thumb of fresh ginger, finely grated
1 Fresh red chilli, finely sliced
2 Star anise
½ Tsp Ground cinnamon
1 Tsp Ground cardamom seeds
200g Fine beans, trimmed
100g Carrots, cut into thin batons
100g Baby sweetcorn
2 Tbsp soy sauce
2 Tbsp fish sauce
Step one: Brown the beef by heating one tbsp of the oil in a large frying pan and stir-fry on high for 1 minute. You may need to do this in batches depending on the size of your pan. Once You have browned all the beef put it in a bowl and keep to one side.
Step two: Heat the remaining oil in the frying pan and add the onion. Cook the onions on a medium-low heat for 5 minutes until soft and translucent, do not brown the onions. Turn the heat up and add the garlic, ginger, star anise, cinnamon, cardamom, chilli, beans, carrots and sweetcorn. Stir-fry for 7 minutes.
Step three: Return the beef to the pan along with the soy sauce and fish sauce. Heat through for 4 minutes. Scoop out the star anise before serving with rice or noodles.
Have you tried my Summer Chicken Curry?
Want to keep up to date with my latest recipes? Sign up using the links below 👇🏼