Vietnamese-Style Beef

Vietnamese-Style Beef  – an easy and absolutely delicious weeknight meal I love making! This quick and easy beef dish has all the flavors that seamlessly blend the sweet and savory notes together, highlighted by the vibrant tastes of garlic, pepper, and lime.

I absolutely love making Vietnamese-style beef for dinner, it’s just so incredibly delicious, seriously mouth-watering. This dish is bursting with flavor, and what’s even better is how simple it is to put together.

Whenever I make this beef, I usually serve it over a bed of fragrant jasmine rice, but it’s also fantastic wrapped in crisp lettuce leaves for a refreshing twist.

On those evenings when I’m craving a tasty dinner but don’t have the time for anything complicated, this recipe is on my go-to list.

You might be wondering if this recipe is similar to Bo Luc Lac, or Shaking Beef. While the ingredients share some similarities, there are a few differences. This Vietnamese-style beef is a quicker recipe that skips the marinade step, but the flavors are still reminiscent, though slightly less sweet.

Why I Love This Recipe

• I love how easy and fast it is: On hectic evenings, this recipe saves me by providing a yummy meal without the hassle of spending so much time in the kitchen.
• I appreciate its versatility. Whether I’m in the mood for a comforting rice bowl or a light lettuce wrap, this recipe adapts effortlessly to my cravings, always leaving me satisfied.
• The combination of garlic, pepper, and lime in this dish never fails my taste buds.

We all need quick, weeknight dinner options, whether its spicy wontons, easy Dan Dan noodles, sweet and sour pork or a simple shrimp stir fry – all can be on the table in less than thirty minutes.

Ingredients

• Soy sauce: I include it for its rich, savory flavor that brings depth to the dish.
• Brown sugar: It’s essential for balancing the flavors with its subtle sweetness.
• Fish sauce: I add this for its unique umami taste, enhancing the overall flavor.
• Peanut oil: This is my choice for cooking the beef, but another high-temp neutral oil would work too.
• Kosher salt and black pepper: Flavor enhancers.
• Salted peanuts: They offer a crunchy texture and extra flavor that I can’t resist.
• Lime juice: Brightens up the dish and adds a tangy twist.
• Garlic: I love how it infuses the beef with its aromatic goodness.
• Beef tenderloin: It’s my go-to for tender and succulent bites, making the dish irresistible.
• Yellow onion: Adding sweetness and depth, it’s a must.
• Scallions: These fresh greens finish off the dish with a burst of flavor.

How to Make This Recipe

Find the complete recipe with measurements in the recipe card at the bottom of the post.

• Step one: In a small bowl I combine the soy sauce, lime juice, sugar and fish sauce and stir until the sugar dissolves. In another small bowl, I stir together the garlic, part of the oil, and black pepper.
• Step Two: I season the beef with salt and pepper. In a 12″ nonstick skillet, I heat more oil over medium-high heat until it’s shimmering hot, swirling it to coat the skillet. I add half of the beef in a single layer and cook it, without stirring, until it’s well browned, about 1 to 2 minutes. Using tongs, I turn the pieces over and brown them on the other side, about 1 to 2 minutes more and transfer it to a medium bowl. I add more oil to the skillet and repeat with the remaining beef, adding it to the bowl, with the first batch when done.
• Step Three: I place the remaining oil in the skillet and heat it up until it’s shimmering hot. Then, I add the onion and cook, stirring frequently, until it begins to soften, 2 to 3 minutes. I 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.
• Step Four: I serve this Vietnamese style beef garnished with chopped peanuts and scallions!

Substitutions or Variations

• I sometimes skip the peanuts if I’m not in the mood for them.
• I like experimenting with different additions like water chestnuts, edamame, baby corn, sugar snap peas, or snow peas.
• When I want a lower-carb option, I switch it up by serving over a bed of watercress instead of rice.

Using A Different Cut of Beef for This Recipe

I’ve occasionally experimented with using other tender cuts of beef, like sirloin, in this recipe, but I always find myself coming back to beef tenderloin. There’s a reason it’s called tenderloin, it’s one of the most tender cuts, thanks to being a muscle that doesn’t get much work in the animal. While sirloin, being adjacent to the tenderloin, can work, you’ll want to be cautious not to overcook it. It’s a balance between tenderness and making sure it doesn’t become tough.

It’s worth mentioning that beef tenderloin is not filet mignon (sort of). While filet mignon comes from the beef tenderloin, the tenderloin itself is not just filet mignon. Instead, it encompasses the filet mignon along with other portions of the muscle. So, while you might opt for another cut like sirloin for convenience, the tenderness and of beef tenderloin make it my preferred choice for this dish.

Recipe Tips

• Since this recipe comes together quickly, I make sure to have all my ingredients prepped and ready to go before I start cooking. This includes slicing the onions, mincing the garlic, and measuring out sauces.
• To achieve that perfect sear and maintain the tenderness of the beef, I cook it quickly over high heat. This helps to lock in the juices and prevents the beef from becoming tough.

Leftovers and Reheating

• When it comes to storing leftovers of this dish, I usually transfer them to an airtight container and pop them in the refrigerator. I find that they keep well for a few days this way, and it’s super convenient for grabbing a quick and delicious meal throughout the week.
• When reheating, I prefer to do it gently on the stovetop or in the microwave, adding a splash of water or extra sauce to keep the beef moist and flavorful. Plus, it only takes a few minutes to warm up, and it tastes just as amazing as it did freshly cooked.
• One thing I’ve learned is to store the beef separately from any rice or lettuce leaves if possible. That way, everything stays fresh and doesn’t get soggy. Then, when I’m ready to enjoy it again, I simply combine everything together for a satisfying meal with minimal effort.

MORE TAKEOUT RECIPES TO MAKE AT HOME

• Kung Pao Chicken
• Mongolian Beef Noodles
• Chicken and Snow Peas

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Print Recipe

5 from 13 votes

Vietnamese-Style Beef

Vietnamese-Style Beef  - an easy and absolutely delicious weeknight meal you need to feed your family! All the flavors, both sweet and savory, of garlic, pepper and lime come shining through.

Prep Time10 minutes mins

Cook Time10 minutes mins

Total Time20 minutes mins

Course: Main Course

Cuisine: Vietnamese

Keyword: Vietnamese-Style Beef

Servings: 4 people

Calories: 412kcal

Author: Cathy Pollak

Equipment

• measuring cups and spoons
• mixing bowls
• skillet

Ingredients

• 2 tbsps low-sodium soy sauce
• 2 tbsps fresh lime juice
• 1-1/2 tbsps light brown sugar
• 1 tbsp fish sauce
• 5 cloves garlic, minced
• 4-1/2 tbsps peanut oil or other neutral oil, divided
• 1-1/2 tsps. finely ground black pepper more for seasoning beef
• kosher salt
• 1-3/4 lbs beef tenderloin, cut into 3/4" pieces or sirloin steak
• 1 medium yellow onion, sliced into 1/4" thick wedges
• 3 tbsps chopped salted peanuts, toasted
• 2 scallions, both green and white parts, thinly sliced

Instructions

• 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 black pepper.
  2 tbsps low-sodium soy sauce, 2 tbsps fresh lime juice, 1-1/2 tbsps light brown sugar, 1 tbsp fish sauce, 5 cloves garlic, minced, 4-1/2 tbsps peanut oil , 1-1/2 tsps. finely ground black 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.
  kosher salt , 1-3/4 lbs beef tenderloin, cut into 3/4" pieces
• 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.
  1 medium yellow onion, sliced into 1/4" thick wedges
• Serve sprinkled with peanuts and scallions.
  3 tbsps chopped salted peanuts, toasted, 2 scallions, both green and white parts, thinly sliced

Video

Notes

 

For optimal outcomes when making this Vietnamese-style beef dinner, I recommended referring to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

Nutrition

Nutrition Facts

Vietnamese-Style Beef

Amount Per Serving (255 g)

Calories 412 Calories from Fat 261

% Daily Value*

Fat 29g45%

Saturated Fat 8g50%

Polyunsaturated Fat 4.3g

Monounsaturated Fat 6.5g

Cholesterol 84mg28%

Sodium 575mg25%

Potassium 408mg12%

Carbohydrates 12.7g4%

Fiber 1g4%

Sugar 2.4g3%

Protein 27g54%

Vitamin A 0.1IU0%

Vitamin C 7.9mg10%

Calcium 16mg2%

Iron 10mg56%

* Percent Daily Values are based on a 2000 calorie diet.

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