Vietnamese Stir-Fry

This is a tangy stir-fry with beef and green beans. If you have an electric wok, they work perfect to cook this in! Add any extra veggies that you prefer!

• Preparation Time: 30 mins
• Cooking Time: 25 mins
• Total Time: 55 mins
• Calories: 475 Calories

Ingredients

• 1 tablespoon vegetable oil
• ½ teaspoon ground black pepper
• ¼ cup chopped fresh cilantro
• ¼ cup olive oil
• 2 cloves garlic, minced
• 4 cloves garlic, minced
• 1 large onion, thinly sliced
• ¼ cup fish sauce
• 1 dash sesame oil
• 1 tablespoon chopped fresh mint
• 2 tablespoons lime juice
• 1 (1 inch) piece fresh ginger root, minced
• 1 pinch red pepper flakes, or to taste
• ¼ cup reduced-sodium soy sauce
• 2 pounds sirloin tip, thinly sliced
• 3 green onions, cut into 2 inch pieces
• 2 cups frozen whole green beans, partially thawed
• ½ cup reduced-sodium beef broth
• 1 tablespoon chopped fresh Thai basil

Recipe Instructions

Step 1

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.

Step 2

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.