Vietnamese-Style Beef with Garlic, Black Pepper and Lime




Make this for dinner tonight, it is beyond delicious...mouth-watering really.  So much flavor in this super-simple dish.

While it's perfect over a bed of jasmine rice, you could also serve this with lettuce leaves as a wrap.  It would be perfect. 

I wish I had more time to go on and on about the merits of this recipe...but I'm out of time!!




In a small bowl, combine the soy sauce, lime juice, sugar and fish sauce; stir until the sugar dissolves.  In another small bowl, stir the garlic, 1-1/2 teaspoons of the oil, and 1-1/2 teaspoons pepper.




Season the beef with salt and pepper.  In a 12" nonstick skillet, heat 1-1/2 teaspoons oil over medium-high heat until shimmering hot.  Swirl to coat the skillet.  Add half of the beef in a single layer and cook, without stirring, until well browned, 1 to 2 minutes.  Using tongs, turn the pieces over and brown on the other side, 1 to 2 minutes more.  Transfer to a medium bowl.  Add 1-1/2 teaspoons oil to the skillet and repeat with the remaining beef, adding to the bowl with the first batch when done.




Put the remaining 1-1/2 Tablespoons oil in the skillet and heat until shimmering hot.  Add the onion and cook, stirring frequently, until it begins to soften, 2 to 3 minutes.  Add the garlic, mixture and cook stirring constantly, until fragrant, about 30 seconds.  Return the beef and any accumulated juices to the pan and stir to combine.  Add the soy sauce mixture and cook, stirring constantly, until the beef and onions are coated and the sauce thickens slightly, 2 to 3 minutes.




Serve sprinkled with peanuts and scallions.

Vietnamese-Style Beef with Garlic, Black Pepper and Lime
Adapted from Fine Cooking

Serves four

2 Tablespoons soy sauce
2 Tablespoons fresh lime juice
1-1/2 Tablespoons light brown sugar
1 Tablespoon fish sauce
5 cloves garlic, minced
3 Tablespoons peanut or canola oil
Kosher salt and freshly ground pepper
1-1/2 pounds beef tenderloin, cut into 3/4" pieces
1 medium yellow onion, sliced into 1/4" thick wedges
3 Tablespoons chopped salted peanuts, toasted
2 scallions, both green and white parts, thinly sliced

In a small bowl, combine the soy sauce, lime juice, sugar and fish sauce; stir until the sugar dissolves.  In another small bowl, stir the garlic, 1-1/2 teaspoons of the oil, and 1-1/2 teaspoons pepper.

Season the beef with salt and pepper.  In a 12" nonstick skillet, heat 1-1/2 teaspoons oil over medium-high heat until shimmering hot.  Swirl to coat the skillet.  Add half of the beef in a single layer and cook, without stirring, until well browned, 1 to 2 minutes.  Using tongs, turn the pieces over and brown on the other side, 1 to 2 minutes more.  Transfer to a medium bowl.  Add 1-1/2 teaspoons oil to the skillet and repeat with the remaining beef, adding to the bowl with the first batch when done.

Put the remaining 1-1/2 Tablespoons oil in the skillet and heat until shimmering hot.  Add the onion and cook, stirring frequently, until it begins to soften, 2 to 3 minutes.  Add the garlic, mixture and cook stirring constantly, until fragrant, about 30 seconds.  Return the beef and any accumulated juices to the pan and stir to combine.  Add the soy sauce mixture and cook, stirring constantly, until the beef and onions are coated and the sauce thickens slightly, 2 to 3 minutes.

Serve sprinkled with peanuts and scallions.

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13 Comments

  1. Anna 1

    Sounds delicious. I got back from a three week holiday in Vietnam two weeks ago. I miss all the beautiful flavours and lovely fresh produce. Cant wait to try this dish. Anna (Australia)

  2. Kim in MD 2

    This looks and sounds delicious! I love all of the flavors- a must try recipe!

    I will be able to order wine from you soon, Cathy! Maryland finally passed a bill enabling us to ship wine to our home…yeah!

  3. This looks very familiar to a marinated and grilled beef dish my Philippine aunt makes that is ALWAYS a hit. Bookmarking this for for my future use!

  4. This dish looks very familiar to one my Philippine aunt makes, which is ALWAYS a hit. Bookmarking for future reference!

  5. Niki 5

    Can you sub the fish sauce for something else? I’m not a huge fan of it, but the rest of this looks DELICIOUS!

  6. Pam 6

    Hey lady, I hope all is well with you, your family, and the vineyard. This dish looks fantastic… I love the flavors and textures.

    Enjoy this beautiful weather we are having!

  7. Noble Pig 7

    Maybe more lime? But this dish does not have a fish sauce taste.

  8. laura 8

    wow, i am literally drooling. this looks delicious!

  9. Dave 9

    That looks quick and tasty! I might be tempted to try it with pork. Thanks for sharing!

  10. Joanna 10

    This was fantastic! My family asked that it be added to the regular rotation. Thank you for posting it.

  11. Jill 11

    Made this for dinner tonight and served over rice (I guess it’s a southern thing) – all to rave reviews. Thanks!

  12. Erika 12

    This is tonights dinner! My DH just looked over at the screen and started drooling. Can’t wait to try it!

  13. Julie 13

    Hi you are a great cook and I love this recipe, have made it 2 times in one week!
    I also just suggested this recipe here:
    link to kellythekitchenkop.com