Vietnamese Beef Stir Fry


Vietnamese Beef Stir Fry

Guys…….. I kinda wanted to eat this Vietnamese Beef Stir Fry straight from the skillet. I kinda did… It’s so good! This is the type of behavior I often encourage. Just dig in you’re among friends! NO judgment zone!!

My cousin and I have a bit of a healthy diet bet going, although, it’s more of being accountability buddies to help us stay on goal with our fitness plans, rather than a bet.

So far so good, but recently we both had a Saturday night where we indulged, and maybe I kinda went off the rails with Super Bowl Sunday and all, but we’re getting back on track here.

Vietnamese Beef Stir Fry is getting us back on track!


For her, the indulgence went down at a Vietnamese place (I can totally relate). As she was texting me late one night, cause we live opposite coasts, I was literally editing the pics for this post.

I was thrilled to tell her I had a much healthier version coming her way soon! See, we absolutely have each other’s backs. Do you want to indulge? Let’s find a healthy recipe for doing just that. THAT. IS. FRIENDSHIP! Or family in our case


Let me introduce you to your next indulgence, that really isn’t all that much of an indulgence, cause it’s not bad for you, but still tastes like it is (I’m just gonna insert the #winning here). Here we have that sticky, gooey, Vietnamese flavor all around perfectly tender beef and slightly crunchy vegetables and it’s A GOOD THING!

The secret is in the sauce, said I in about every-single-post on this site that contains sauce, and it’s the truth. This honey-sesame-soy-garlic sauce is the perfection that makes this dish taste so amazing and is likely causing you to experience mouth-watering effects.


Don’t deny yourself the goodness that is Vietnamese take-out or dine-in. Make your own, add some sweat pants, a glass of wine, and pull yourself right up to that Netflix “The Crown” marathon!

Beef stir fry tossed with vegetables in a large black skillet and topped with sesame seeds.

Vietnamese Beef Stir Fry

Drenched in a sticky glaze and tossed with vegetables makes this Vietnamese Beef Stir Fry a fun and delicious meal. This Vietnamese-inspired dish comes from using Nuóc Sôt Xào, which is a very simple stir fry sauce that adds a bold flavor to the beef.
5 from 1 vote
Print Pin Rate
Course: Main Course
Cuisine: Asian
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 4 Servings
Calories: 357kcal
Author: Aimee Mars



  • 1 lb Skirt Steak
  • 1 Garlic Clove minced
  • 1 tablespoon Brown Sugar granulated sugar will work as well
  • 1 tablespoon Fish Sauce
  • 2 tablespoons Cornstarch


  • 1 tablespoon Cold Water
  • 2 teaspoons Cornstarch or tapioca starch
  • 2 tablespoons Oyster Sauce
  • 2 teaspoons Sugar
  • 2 teaspoons Sesame Oil

Stir Fry

  • 2 tablespoons Sesame Oil
  • 2 Garlic Cloves minced
  • 1 Red Bell Pepper seeded and sliced
  • 2 cups Broccoli
  • 1 cup Sugar Snap Peas
  • 6 Green Onions chopped, green parts only
  • 1 tablespoon Sesame Seeds



  • Slice the beef, crosswise, into thin strips and place in a large bowl.
  • In a separate bowl whisk the garlic cloves, brown sugar, fish sauce, and soy sauce until smooth and pour over the beef. Toss to coat, cover, and let marinate in the fridge for 10 minutes.
  • Remove from the fridge and toss with the 2 tablespoons Cornstarch.


  • In a medium bowl whisk the cornstarch and cold water together. Then add the oyster sauce, sugar, and sesame oil and continue to whisk until the sugar is dissolved. Set aside.

Stir Fry

  • In a large skillet or wok heat the sesame oil over medium heat. Add the beef to the skillet in a single layer and cook for 4 minutes before tossing it to brown the other sides for an additional minute.
  • Add the garlic cloves, bell pepper, broccoli, and sugar snap peas and toss with the beef.
  • Pour the sauce mixture over the beef and vegetables, cover, and cook for an additional 8 to 10 minutes, or until the beef reaches an internal temp of 140ºF.
  • Garnish with green onions and sesame seeds.


If your sauce isn’t thick enough: remove the cover and cook for a couple more minutes, stirring occasionally.
** The cornstarch in this recipe has been cut down from the original version so the sauce isn’t too thick.


Serving: 1Serving | Calories: 357kcal | Carbohydrates: 21g | Protein: 28g | Fat: 19g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 697mg | Potassium: 677mg | Fiber: 3g | Sugar: 9g | Vitamin A: 1671IU | Vitamin C: 97mg | Calcium: 85mg | Iron: 4mg
Tried this Recipe? Pin it for Later!Mention @AimeeMarsLiving or tag #AimeeMarsLiving!

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About The Author


I’m thrilled you’ve stopped by my space here and love to connect with new friends through food. I’ve always felt sharing meals brings people together, which is one of the many reasons I began this site.