This is a wonderful Vietnamese stir fry dish with beef and green beans. Serve over hot rice.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large mixing bowl, combine garlic, black pepper, cornstarch, and 1 teaspoon vegetable oil. Add beef, and mix well.

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  • In a large wok, heat 2 tablespoons oil over high heat for one minute. Add meat; cook and stir for about 2 minutes, or until beef begins to brown. Transfer beef to a large bowl, and set aside.

  • Heat remaining 1 tablespoon oil in wok. Add onion; cook and stir until tender. Mix in green beans, and add broth. Cover, and reduce heat to medium. Simmer for 4 to 5 minutes, or until beans are tender crisp. Stir in soy sauce and beef. Cook, stirring constantly, for 1 or 2 minutes, or until heated through.

Nutrition Facts

375.6 calories; 23.1 g protein; 6.3 g carbohydrates; 76.3 mg cholesterol; 198.9 mg sodium. Full Nutrition

Reviews (83)

Read More Reviews

Most helpful positive review

Rating: 4 stars
12/14/2005
The one who wrote this recipe probably doesn't come from Vietnam. Some of you complaint it's not flavorful is because of the technique wasn't right! You don't use 1 clove of galic! You use as much as you like! put on medium high fire add oil then meat stir fast until it changer color half way, add a bit fish sause (enough to taste). When the meat just change color all together, transfer it to a dish. Remember beef or pork stir-fried too long with medium heat get chewy! Then add more galic and a bit more oil if you want on medium-high to high heat, pour in green beens. You need to stir them fast and continueously until they all turn to deeper green color; season with more fish sauce to the taste or you can use seasoned salted. The second stage of the been is to low down the heat to medium to low medium, stir the beens every 10 seconds or so untill they get soft. You may add tablespoon of water or so few times. Please remember that unlike chinese food, VERY few Vietnamese dishes have cornstarch in them in other to make the food look thick and shiny. Also remember unlike other Asian foods, southeast asian food (includind Thai food for example)season with fish sauce rather than soy sauce. Read More
(203)

Most helpful critical review

Rating: 2 stars
03/20/2005
The meat was super tough and the whole dish lacked flavor. My husband was very dissapointed with this one as was I. We don't even want to try to bother to docotor this one. My only thought is that if you like really mild food you might like this. Read More
(7)
122 Ratings
  • 5 star values: 48
  • 4 star values: 57
  • 3 star values: 9
  • 2 star values: 6
  • 1 star values: 2
Rating: 4 stars
12/14/2005
The one who wrote this recipe probably doesn't come from Vietnam. Some of you complaint it's not flavorful is because of the technique wasn't right! You don't use 1 clove of galic! You use as much as you like! put on medium high fire add oil then meat stir fast until it changer color half way, add a bit fish sause (enough to taste). When the meat just change color all together, transfer it to a dish. Remember beef or pork stir-fried too long with medium heat get chewy! Then add more galic and a bit more oil if you want on medium-high to high heat, pour in green beens. You need to stir them fast and continueously until they all turn to deeper green color; season with more fish sauce to the taste or you can use seasoned salted. The second stage of the been is to low down the heat to medium to low medium, stir the beens every 10 seconds or so untill they get soft. You may add tablespoon of water or so few times. Please remember that unlike chinese food, VERY few Vietnamese dishes have cornstarch in them in other to make the food look thick and shiny. Also remember unlike other Asian foods, southeast asian food (includind Thai food for example)season with fish sauce rather than soy sauce. Read More
(203)
Rating: 4 stars
12/14/2005
The one who wrote this recipe probably doesn't come from Vietnam. Some of you complaint it's not flavorful is because of the technique wasn't right! You don't use 1 clove of galic! You use as much as you like! put on medium high fire add oil then meat stir fast until it changer color half way, add a bit fish sause (enough to taste). When the meat just change color all together, transfer it to a dish. Remember beef or pork stir-fried too long with medium heat get chewy! Then add more galic and a bit more oil if you want on medium-high to high heat, pour in green beens. You need to stir them fast and continueously until they all turn to deeper green color; season with more fish sauce to the taste or you can use seasoned salted. The second stage of the been is to low down the heat to medium to low medium, stir the beens every 10 seconds or so untill they get soft. You may add tablespoon of water or so few times. Please remember that unlike chinese food, VERY few Vietnamese dishes have cornstarch in them in other to make the food look thick and shiny. Also remember unlike other Asian foods, southeast asian food (includind Thai food for example)season with fish sauce rather than soy sauce. Read More
(203)
Rating: 5 stars
08/22/2003
I loved this recipe and have made it several times. Very easy and quick to prepare. Once I substituted beef broth for chicken and the results were tasty and rich - kind of beef-soupy. Instead of taking the beef out I left it to simmer with the green beans which made it more succulent. This dish is also good served over ramen noodles. Read More
(23)
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Rating: 4 stars
08/23/2003
Easy and fast to prepare good tasting balanced meal. Not spicy at all just a nice light-but-filling meal. I liked the idea to use this over ramen noodles we'll try that next time! And there will be a next time because this is the first Vietnamese dish I've ever really enjoyed. We did use a little extra garlic and I just cut up a steak instead of using sirloin tips and a little less oil but no major changes. Read More
(16)
Rating: 4 stars
08/22/2003
I added onion slices and julienned carrot for color and a little more flavor. Read More
(12)
Rating: 5 stars
08/22/2003
This is my idea of a great recipe; simple beautiful and delicious. I added some minced fresh ginger and mushrooms to this dish too. So much better and faster than any cream-of-something-soup casserole. Read More
(9)
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Rating: 4 stars
08/22/2003
This was a good easy recipe to make. I substituted sliced green peppers for the bean. Also I ended up adding a little more cornstarch at the end to thicken up the sauce. Overall a delicious easy and quick meal. Read More
(8)
Rating: 2 stars
03/20/2005
The meat was super tough and the whole dish lacked flavor. My husband was very dissapointed with this one as was I. We don't even want to try to bother to docotor this one. My only thought is that if you like really mild food you might like this. Read More
(7)
Rating: 5 stars
12/28/2003
I didn't change a thing and it turned out wonderful! Fits my low-carb diet requirements (6-7 carbs). VERY tasty. Very easy. Very commmon ingredients. Read More
(6)
Rating: 4 stars
09/11/2003
Good & easy. Do not know why it is said to be Vietnamise? Read More
(6)