Vietnamese Stir-Fry

Vietnamese Stir-Fry

6 Reviews 1 Pic
  • Prep

    30 m
  • Cook

    25 m
  • Ready In

    2 h 55 m
Recipe by  gibsey23

“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!”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 6 servings



  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.
  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.

Share It

Reviews (6)

Rate This Recipe


I knew I took a risk subbing chicken because the marinade seemed more suited for beef. Even though I used only 1lb thin cut chicken, I didn't change the rest of the portions. Fresh beans cooked for a minute in the micro, left out the cilantro and added an extra dash of red pepper. Served with lime flavored basmati rice. I hoped the basil & mint flavors would come thru in the final dish like it does in Pho, but maybe it's different when cooked this way vs. soup. Overall mine was a healthy dish packed with a lot of ingredients but not much excitement, so I may try again with beef.



While the recipe steps were written unclearly and I had to rewrite them....this dish was superb. I add sliced carrots to give it some color. My teenage sons raved and ask for me to make it again.



I don't eat meat so tried it with tilapia... the marinade was a bit too strong for the fish. The veggie sauce was great.

More Reviews

Similar Recipes

Sweet and Spicy Pork and Napa Cabbage Stir-Fry with Spicy Noodles

Sweet and Spicy Pork and Napa Cabbage Stir-Fry with Spicy Noodles

Filipino Beef Stir-Fry

Filipino Beef Stir-Fry

Savory Beef Stir-Fry

Savory Beef Stir-Fry

Asian Steak Stir-Fry Salad

Asian Steak Stir-Fry Salad

Vietnamese Caramelized Pork

Vietnamese Caramelized Pork

Sweet and Sour Ground Pork Stir-Fry

Sweet and Sour Ground Pork Stir-Fry


Amount Per Serving (6 total)

  • Calories
  • 475 cal
  • 24%
  • Fat
  • 34.4 g
  • 53%
  • Carbs
  • 8.8 g
  • 3%
  • Protein
  • 31.7 g
  • 63%
  • Cholesterol
  • 101 mg
  • 34%
  • Sodium
  • 1174 mg
  • 47%

Based on a 2,000 calorie diet



previous recipe:

Sweet and Sour Ground Pork Stir-Fry


next recipe:

Curry Stir-Fry