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 Neflix “The Crown” marathon!Print
This dreamy gooey/sticky Vietnamese Beef Stir Fry is a healthified (new word) version of a classic dish.
- 1 lb Beef Skirt Steak
- 1 Garlic Clove, minced
- 1 tablespoon Brown Sugar
- 1 tablespoons Fish Sauce
- 2 tablespoons Soy Sauce
- 1 tablespoon Corn Starch
- 2 tablespoons Honey
- 1 teaspoon Sesame Oil
- 1/4 cup Soy Sauce
- 1 tablespoon Fish Sauce
- 2 tablespoons Cornstarch
- 2 Garlic Cloves, minced
- 2 tablespoons Sesame Oil
- 1 Red Bell Pepper, sliced thin
- 1 bunch Broccolini (or 2 cups Broccoli)
- 1 cup Sugar Snap Peas
- 6 Green Onions, green parts only
- 1 tablespoon Sesame Seeds
- Beef: 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.
- Sauce: In a medium-sized bowl whisk the Honey, Sesame Oil, Soy Sauce, Fish Sauce, and Cornstarch until smooth. Set aside.
- Stir Fry: In a large skillet heat the Sesame Oil over medium heat and add the steak. Cook the beef, stirring occasionally, for about 5 minutes. Add the Garlic Cloves, Sesame Oil, Bell Pepper, Broccolini, Sugar Snap Peas, and Green Onions. Pour the sauce mixture over the beef and vegetables and toss to coat. Cover and cook for an additional 8 minutes, or until the beef reaches a temperature of 140 degrees and the sauce begins to thicken. Garnish with sesame seeds and serve over rice.
If your sauce is still a little too thin remove the cover and cook for a couple more minutes, stirring occasionally.
- Serving Size: 1 bowl
- Calories: 489g
- Sugar: 18g
- Sodium: 1019
- Fat: 25g
- Saturated Fat: 8g
- Carbohydrates: 31g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 103mg