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?
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