Vietnamese Style Pepper Beef and Spinach
Discover the vibrant flavors of Vietnamese cuisine with this quick and irresistible Vietnamese Style Pepper Beef and Spinach recipe. Featuring tender, marinated beef flank steak infused with a savory blend of soy sauce, oyster sauce, and fish sauce, this dish is elevated by a bold kick of ground black pepper and the aromatic sizzle of stir-fried garlic. Fresh spinach leaves add a wholesome and vibrant touch, perfectly balancing the rich umami notes. Ready in just 30 minutes, this one-pan dish is surprisingly easy to prepare and pairs beautifully with steamed rice for a satisfying weeknight meal. Garnished with sliced red chili and scallions, it’s a colorful, nutrient-packed dish that delivers authentic Vietnamese flair right to your table.
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Recipe Information
Ingredients
- 500 grams Beef flank steak (thinly sliced)
- 300 grams Fresh spinach leaves (washed and dried)
- 2 teaspoons Ground black pepper
- 3 cloves Garlic cloves (minced)
- 3 tablespoons Soy sauce
- 2 tablespoons Oyster sauce
- 1 tablespoon Fish sauce
- 1 teaspoon Brown sugar
- 2 tablespoons Vegetable oil
- 1 piece Red chili (thinly sliced, optional for garnish)
- 2 stalks Scallions (sliced diagonally, optional for garnish)
- 4 cups Rice (steamed, for serving)
Instructions
1. In a medium-sized bowl, combine the soy sauce, oyster sauce, fish sauce, ground black pepper, and brown sugar. Mix until the sugar is dissolved to create the marinade.
2. Add the thinly sliced beef to the marinade. Toss to coat evenly, then set aside to marinate for 10 minutes.
3. Heat a wok or large skillet over high heat. Add 1 tablespoon of vegetable oil and swirl to coat the pan.
4. Once the oil is hot, add the minced garlic and stir-fry for 10-15 seconds until fragrant.
5. Add the marinated beef to the wok in a single layer. Stir-fry for 3-4 minutes until the beef is just cooked through. Remove the beef from the wok and set aside.
6. In the same wok, add the remaining 1 tablespoon of vegetable oil. Add the spinach leaves and stir-fry for 1-2 minutes until just wilted.
7. Return the cooked beef to the wok, mixing it with the spinach. Stir-fry for another 1-2 minutes to combine the flavors.
8. Transfer the beef and spinach to a serving plate. Garnish with sliced red chili and scallions if desired.
9. Serve hot with steamed rice on the side. Enjoy your Vietnamese Style Pepper Beef and Spinach!
Nutrition Facts
Calories |
608 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.7 g | 24% | |
| Saturated Fat | 5.7 g | 28% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 88 mg | 29% | |
| Sodium | 878 mg | 38% | |
| Total Carbohydrate | 66.6 g | 24% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 1.7 g | ||
| Protein | 43.5 g | 87% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 131 mg | 10% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 1026 mg | 22% | |
*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.
