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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Recipe Information
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
Instructions
In a small bowl, mix the soy sauce, fish sauce, oyster sauce, lychee syrup, cornstarch, and water until smooth. Set aside.
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.
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.
Add the red bell pepper, carrot, and snow peas to the wok. Stir fry for 2-3 minutes, keeping the vegetables crisp and colorful.
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.
Gently stir in the drained lychees and cook for an additional minute to warm them through.
Turn off the heat and garnish with sliced green onion and fresh cilantro.
Serve immediately with steamed jasmine rice for a complete meal.
Nutrition Facts
Calories |
1870 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.7 g | 132% | |
| Saturated Fat | 34.1 g | 170% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 350 mg | 117% | |
| Sodium | 5490 mg | 239% | |
| Total Carbohydrate | 84.4 g | 31% | |
| Dietary Fiber | 14.0 g | 50% | |
| Total Sugars | 54.1 g | ||
| Protein | 145.8 g | 292% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 253 mg | 19% | |
| Iron | 19.9 mg | 111% | |
| Potassium | 3277 mg | 70% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
