Ingredients
- 1 lb beef tenderloin or sirloin, cut into 1-inch cubes
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon fish sauce
- 1 teaspoon sugar
- 1 tablespoon vegetable oil
- 3 cloves garlic, minced
- 1/2 onion, thinly sliced
- 1 bell pepper, sliced (optional)
- 1 tablespoon lime juice
- Fresh cilantro, chopped (optional, for garnish)
- Salt and pepper, to taste
Instructions
- In a small bowl, mix soy sauce, oyster sauce, fish sauce, and sugar until dissolved. Set aside.
- Season beef with salt and pepper.
- Heat oil in a large skillet or wok over medium-high heat. Add beef in a single layer and sear without stirring for 2-3 minutes. Flip and cook another 2-3 minutes until browned and tender. Remove and set aside.
- In the same skillet, sauté garlic and onion for 1-2 minutes until softened.
- Add bell pepper if using and stir-fry for another minute.
- Return beef to skillet, pour in sauce, and toss to coat. Add lime juice and cook for 1-2 more minutes until sauce thickens slightly.
- Taste and adjust seasoning as needed.
- Garnish with fresh cilantro and serve immediately over rice, in lettuce wraps, or with vegetables.
Notes
- Use flank steak or ribeye as alternatives, sliced thinly against the grain.
- Add red chilies or sriracha for a spicy version.
- Substitute beef with tofu or tempeh for a vegetarian option.
- Can be served with jasmine rice, in lettuce wraps, or as part of a noodle bowl.
- Leftovers store well for up to 3 days in the fridge.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Vietnamese
- Diet: Halal
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 310
- Sugar: 3g
- Sodium: 820mg
- Fat: 17g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 90mg
