Vietnamese Stir-Fry

Recipe View In a bowl, whisk together olive oil, 4 cloves minced garlic, minced ginger, fish sauce, soy sauce, and sesame oil. Pour into a resealable plastic bag. Add the sliced sirloin tip, ensuring it's well-coated with the marinade. Squeeze out excess air and seal the bag. Marinate in the refrigerator for at least 2 hours, or up to 4 hours for a more intense flavor. (Marinating time: 2-4 hours)

Recipe View Remove the beef from the marinade, shaking off any excess. Discard the remaining marinade safely. (Prep time: 5 minutes)

Recipe View Heat vegetable oil in a large skillet or wok over medium-high heat. Add the marinated beef and stir-fry until evenly browned and no longer pink. This should only take a few minutes. Remove the beef from the skillet and set aside on a plate. (Cook time: 5-7 minutes)

Recipe View Reduce heat to medium and, if needed, add a bit more vegetable oil to the skillet. Add 2 cloves minced garlic, green onions, and sliced onion. Cook and stir until the onion softens and becomes translucent. (Cook time: 5 minutes)

Recipe View Stir in partially thawed green beans, beef broth, lime juice, chopped Thai basil, chopped mint, red pepper flakes, and black pepper. (Prep time: 2 minutes)

Recipe View Return the cooked beef to the skillet and toss to combine all ingredients, ensuring the beef is heated through. (Cook time: 2 minutes)

Recipe View Remove from heat and toss in fresh cilantro. Serve immediately over rice or noodles for a complete and satisfying meal. (Serving time: 1 minute)