Vietnamese Beef Stir Fry with Lychees
Elevate your weeknight dinner game with this vibrant Vietnamese Beef Stir Fry with Lychees, a delightful fusion of sweet and savory flavors that will awaken your taste buds. Tender slices of beef sirloin are stir-fried to perfection with crisp snow peas, julienned carrots, and red bell pepper for a colorful medley of textures. The real twist? Juicy lychees add a burst of tropical sweetness, perfectly balanced by a luscious sauce made with soy sauce, fish sauce, oyster sauce, and a touch of lychee syrup. Infused with fragrant garlic and ginger, this quick 15-minute stir fry is finished with fresh cilantro and green onion for an aromatic flair. Serve over steamed jasmine rice for a comforting and exotic meal that's sure to impress! Perfect for fans of quick Asian-inspired recipes, this dish brings authentic Vietnamese flavors to your table in no time.
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Ingredients
- 500 g Beef sirloin, thinly sliced
- 200 g Canned lychees, drained (reserve syrup)
- 1 medium Red bell pepper, thinly sliced
- 1 large Carrot, julienned
- 150 g Snow peas, trimmed
- 3 cloves Garlic, finely minced
- 1 tbsp Ginger, finely minced
- 3 tbsp Soy sauce
- 2 tsp Fish sauce
- 2 tbsp Oyster sauce
- 3 tbsp Lychee syrup (reserved from canned lychees)
- 1 tsp Cornstarch
- 60 ml Water
- 2 tbsp Vegetable oil
- 2 stalks Green onion, sliced
- 2 tbsp Fresh cilantro, chopped
- 1 tsp Freshly ground black pepper
Directions
Step 1
In a small bowl, mix the soy sauce, fish sauce, oyster sauce, lychee syrup, cornstarch, and water until smooth. Set aside.
Step 2
Heat 1 tablespoon of vegetable oil in a wok or large pan over high heat. Add the beef slices, season with black pepper, and stir fry for 2-3 minutes until browned. Remove the beef from the wok and set aside.
Step 3
In the same wok, heat the remaining 1 tablespoon of oil. Add the minced garlic and ginger, and stir fry until fragrant, about 30 seconds.
Step 4
Add the red bell pepper, carrot, and snow peas to the wok. Stir fry for 2-3 minutes, keeping the vegetables crisp and colorful.
Step 5
Return the beef to the wok and pour in the prepared sauce. Stir well to coat all the ingredients evenly. Cook for another 2-3 minutes until the sauce thickens slightly.
Step 6
Gently stir in the drained lychees and cook for an additional minute to warm them through.
Step 7
Turn off the heat and garnish with sliced green onion and fresh cilantro.
Step 8
Serve immediately with steamed jasmine rice for a complete meal.
Nutrition Facts
| Serving size | (1367.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1870.3 |
| Total Fat 102.7g | 0% |
| Saturated Fat 34.1g | 0% |
| Polyunsaturated Fat 16.9g | |
| Cholesterol 350mg | 0% |
| Sodium 5490.4mg | 0% |
| Total Carbohydrate 84.4g | 0% |
| Dietary Fiber 14.0g | 0% |
| Total Sugars 54.1g | |
| Protein 145.8g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 252.6mg | 0% |
| Iron 19.9mg | 0% |
| Potassium 3276.6mg | 0% |
Source of Calories