This easy Vietnamese-style stir fry goes from kitchen area to table in 30 minutes and can be made with numerous meats consisting of lamb, flank steak or pork.
Motivated by the flavors of Vietnamese food, this easy, versatile stir-fry is one of our favorite fast dinners because can be made with your choice of boneless lamb, beef or pork and a favorite fresh veggie.
Imagined here is boneless lamb with red bell pepper, however we’ve likewise attempted:
- Beef flank steak with green beans
- Boneless pork loin chops with snow peas
Make sure to read our dish keeps in mind about these variations.
How to Make this Easy Vietnamese-Style Stir-Fry
In addition to having a versatile ingredient list, this recipe is very easy to prepare.
Just very finely slice whichever meat you choose and toss it together with minced garlic, fish sauce, lime juice, sugar, black pepper and a little oil and let it marinade while you steam some rice.
Once the rice is cooked, you’re all set to end up your stir-fry.
Heat some oil in a wok or large frying pan over medium-high heat, add your veggies (in this case onions and red bell pepper), stir-fry until crisp-tender, transfer to a plate and set aside.
Return the wok to the range, add your meat and stir-fry to wanted doneness.
Include the veggies back for half a minute, capture a little fresh lime juice over leading, toss in a handful of cilantro and you’re all set to serve!
Trying to find a great source for lamb?
If you like lamb however your regional markets do not carry a range of cuts on a regular basis, you might want to think about a mail order source.
We frequently patronize D’Artagnan Foods and enjoy their boneless Australian lamb loins for this meal.
D’Artagnan uses both 100% grass fed Australian lamb and domestic, pasture-raised lamb. They have a wide array of other meats as well, all of which are naturally raised on little farms using humane farming practices.
- 3/4 pound boneless lamb, beef flank steak or pork loin chops (see notes)
- 1-1/2 tablespoons fish sauce (see notes)
- 1 teaspoon sugar
- 3 tablespoons grease, divided
- 2 tablespoons newly squeezed lime juice, divided
- 4 to 5 cloves garlic, minced
- Freshly ground black pepper
- 4 thin slices onion, halved and separated
- 1/2 red bell pepper, cut into thin strips (see notes)
- 1/2 cup fresh cilantro leaves, loosely packed
- 4 portions steamed white rice
- Cut any excess fat from your meat, cut it into thin pieces (throughout the grain) and transfer to a shallow bowl.
- In a separate small bowl, whisk together the fish sauce, sugar, 2 tablespoons of the oil and 1 tablespoon of lime juice until combined. Stir in the minced garlic and drizzle over the meat.
- Season freely with freshly ground black pepper and combine to coat the meat in the marinade. Reserve at space temperature for 15 minutes (this is a great time to prepare your rice).
- Heat the staying tablespoon of oil in a wok or big frying pan over medium-high heat.
- Return the pan to the range, include the meat and stir-fry until no longer pink on the outside, 2 minutes. Return the veggies to the pan and stir-fry for 30 seconds longer.
- Taste and adjust the seasoning as wanted, then drizzle with the remaining lime juice and include the cilantro, reserving a few leaves for garnish.
- Combine quickly and move to a serving bowl. Garnish with the reserved cilantro and a couple of grinds of black pepper.
It should only take about 3 minutes to stir-fry this meal from start to finish, so be sure not to leave it unattended or you’ll overcook your meat.
If you check out through the notes above the recipe, you’ll know we suggest fresh green beans and snow peas as options to the red bell pepper in this recipe.
If you use green beans they’ll need just a tiny bit of extra cooking time.
Serving Size: 1
Quantity Per Portion:
Calories: 690 Overall Fat: 35 g Saturated Fat: 10 g Trans Fat: 0g Unsaturated Fat: 21 g Cholesterol: 132 mg Sodium: 634 mg Carbohydrates: 51 g Fiber: 2g Sugar: 3g Protein: 42 g
Note: Nutrition information is estimated and may differ from your real results.
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