Vietnamese-style Beef Stir Fry
This Vietnamese-Style Beef Stir Fry is a fast, fresh and flavour-packed meal perfect for busy weeknights. Tender beef strips are quickly seared and tossed with crisp vegetables, rice noodles and a zesty dressing for that classic balance of savoury, sweet and tangy.
Finished with fresh herbs, chilli and bean sprouts, it’s a light yet satisfying dish that comes together in minutes.
Vietnamese-style Beef Stir Fry
Australian Beef
4
10 minutes
10 minutes
This Vietnamese-Style Beef Stir Fry is a fast, fresh and flavour-packed meal perfect for busy weeknights.
Ingredients
500g Rump Strips
2 tbsp vegetable oil
4cm piece ginger, finely grated
1 red onion, thinly sliced
2 small carrots, thinly sliced
175g snow peas, halved diagonally
1 bunch baby bok choy, trimmed, quartered
2 tbsp oyster sauce
250g dried rice noodles of choice
1 cup bean sprouts, trimmed
1/3 cup pre-made Vietnamese dressing*
Long red chilli, thinly sliced, coriander sprigs, to serve
Directions
Place beef strips in a large bowl or snap-lock bag, add half the oil and toss to coat. Heat a large wok or non-stick frying pan over high heat. Cook beef, in batches, for 1 - 2 minutes or until browned. Set aside on a plate.
Add remaining oil to wok over medium-high heat. Add ginger and onion and stir-fry for 1 minute. Add carrots and snow peas and stir fry for 2-3 minutes. Add bok choy, stir in oyster sauce and 2 tablespoons water and cook for 1 minute. Return beef to wok, add bean sprouts and half the dressing. Season and toss well to heat through.
Meanwhile, prepare noodles according to packet instructions. Drain.
Serve stir-fry with noodles, remaining dressing, chilli and coriander.