Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Vietnamese-Style Beef with Garlic, Black Pepper, and Lime

Scott Phillips

Servings: 4

Steamed jasmine rice is a good accompaniment to this sweet-savory dish, but you can also serve it with lettuce leaves for wrapping or on a bed of watercress.


  • 2 Tbs. soy sauce
  • 2 Tbs. fresh lime juice
  • 1 1/2 Tbs. light brown sugar
  • 1 Tbs. fish sauce
  • 5 cloves garlic, minced
  • 3 Tbs. peanut or canola oil
  • Kosher salt and freshly ground black pepper
  • 1 1/2 lb. beef tri-tip steak or tenderloin,cut into 3/4-inch pieces
  • 1 medium yellow onion, sliced into 1/4-inch-thick wedges
  • 3 Tbs. chopped salted peanuts, preferably toasted
  • 2 scallions, both green and white parts, thinly sliced 5 cloves garlic, minced

Nutritional Information

  • Calories (kcal) : 460
  • Fat Calories (kcal): 240
  • Fat (g): 27
  • Saturated Fat (g): 8
  • Polyunsaturated Fat (g): 5
  • Monounsaturated Fat (g): 13
  • Cholesterol (mg): 85
  • Sodium (mg): 1430
  • Carbohydrates (g): 8
  • Fiber (g): 2
  • Protein (g): 10


  • In a small bowl, combine the soy sauce, lime juice, sugar, and fish sauce; stir until the sugar dissolves. In another small bowl, stir the garlic, 1-1/2 tsp. of the oil, and 1-1/2 tsp. pepper.

    Season the beef with salt and pepper. In a 12-inch nonstick skillet, heat 1-1/2 tsp.of the oil over medium-high heat until shimmering hot. Swirl to coat the skillet. Add half of the beef in a single layer and cook, without stirring, until well browned, 1 to 2 minutes. Using tongs, turn the pieces over and brown on the other side, 1 to 2 minutes more. Transfer to a medium bowl. Add 1-1/2 tsp. oil to the skillet and repeat with the remaining beef, adding it to the bowl with the first batch when done.

    Put the remaining 1-1/2 Tbs. oil in the skillet and heat until shimmering hot. Add the onion and cook, stirring frequently, until it begins to soften, 2 to 3 minutes. Add the garlic mixture and cook, stirring constantly, until fragrant, about 30 seconds. Return the beef and any accumulated juices to the pan and stir to combine. Add the soy sauce mixture and cook, stirring constantly, until the beef and onions are coated and the sauce thickens slightly, 2 to 3 minutes. Serve sprinkled with the peanuts and scallions.

Serve with Steamed Jasmine Rice.


Rate or Review

Reviews (13 reviews)

  • loulabell26 | 09/24/2015

    Made this for dinner last night & it was one of the best things I've ever eaten. I doubled the sauce, left out the peanuts, but added water chestnuts, edamame & baby corn. Outstanding!

  • user-3212460 | 02/12/2014

    Great flavors! I made this with round/flank steak cut into strips and made a small portion, so I estimated amounts with the ingredients. I also left out the peanuts, but it was still tasty. The only things I would recommend are not salting the beef. The sauce has enough saltiness as it is. Also I must remember to just barely cook the beef the first time around and let it cook through completely when I add it at the end. Thanks for sharing a quick and flavorful recipe!

  • Terriyaki2 | 07/11/2013

    Delicious and so quick and easy!

  • mizzlizz41 | 05/26/2013

    Excellent dish, and very easy! I served this over jasmine rice...only thing I might do differently would be to add some sugar snap peas or snow peas to the mix.

Show More

Rate this Recipe

Write a Review


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.