Vietnamese Stir-Fried Beef with Vegetables, Rice and Raw Veggies

Ingredients

• 500 g Beef (rump steak or sirloin) (cut into thin strips)
• 3 c. à soupe Nuoc‑mam sauce (fish sauce) (or light soy sauce if allergic to fish)
• 2 c. à soupe Rice vinegar
• 1 c. à soupe Brown sugar
• 1 c. à café Cornstarch (Maïzena) (dissolved in a little cold water)
• 3 c. à soupe Sunflower oil (or other cooking oil)
• 2 c. à soupe Toasted sesame oil (for the rice and the vinaigrette)
• 1 unité Yellow onion (thinly sliced)
• 3 unités Bell peppers (red, yellow, green) (cut into strips)
• 200 g Button mushrooms (sliced)
• 1 unité Carrot (spiralized)
• 5 unités Black radish (spiralized or thinly sliced)
• 1 unité Cucumber (spiralized)
• 3 tiges Scallions (chopped)
• 2 tiges Chives (finely chopped)
• 300 g Jasmine or basmati rice (rinsed before cooking)
• 1 pincée Salt
• 1 pincée Ground black pepper

Instructions

1. Prepare the beef marinade

   In a bowl, combine the nuoc‑mam sauce, rice vinegar, brown sugar and cornstarch dissolved in a little cold water. Add the beef strips, coat well, cover and refrigerate for at least 2 hours.

   Time: PT15M

2. Cut the vegetables

   Thinly slice the onion, cut the bell peppers into strips, slice the mushrooms, chop the scallions and chives. Spiralize the carrot, black radish and cucumber using a spiralizer or a peeler.

   Time: PT15M

3. Prepare the raw veg vinaigrette

   In a small jar, pour the rice vinegar, add the brown sugar, sesame oil, a pinch of salt and pepper. Close and shake vigorously until the sugar dissolves.

   Time: PT5M

4. Cook the rice

   Rinse the rice under cold water until the water runs clear. Place the rice and two volumes of water in a saucepan, bring to a boil, cover, reduce heat and simmer for 15 minutes without lifting the lid. Remove from heat and let rest for 5 minutes, then stir in 1 tablespoon of sesame oil.

   Time: PT20M

   Temperature: 190°C

5. Stir-fry the beef

   Heat 2 tablespoons of sunflower oil in the first wok over medium‑high heat. Add the marinated beef and sauté for 3‑4 minutes, stirring constantly, until well browned but still slightly pink inside. Transfer to a dish.

   Time: PT5M

   Temperature: 200°C

6. Cook the vegetables

   In the second wok, add 1 tablespoon of oil, then the sliced onion. Sauté for 2 minutes, add the bell peppers and mushrooms, cover and cook over medium heat for 5 minutes, stirring occasionally, until tender yet still crisp.

   Time: PT7M

   Temperature: 180°C

7. Combine everything in the sauce

   Pour the beef cooking juices (deglaze the wok with a splash of water if needed) into the vegetable wok, add the reserved beef, then simmer for 5 minutes over medium heat so the flavors meld. Adjust seasoning with a little salt or pepper if needed.

   Time: PT5M

   Temperature: 180°C

8. Marinate the raw veggies

   Pour the prepared vinaigrette over the spiralized vegetables, toss gently and refrigerate for at least 2 hours (can be done the day before).

   Time: PT5M

9. Plate the dish

   In each bowl, place a serving of hot rice, add the beef‑vegetable mixture, then generously arrange the marinated raw veggies. Garnish with chopped chives and scallions. Serve immediately.

   Time: PT5M

Nutrition Facts

Calories

550

Protein

30 g

Carbohydrates

70 g

Fat

15 g

Fiber

5 g

Ingredient Substitutions

• Instead of Beef (rump steak or sirloin): chicken, pork
• Instead of Nuoc‑mam sauce (fish sauce): soy sauce
• Instead of Rice vinegar: apple cider vinegar
• Instead of Brown sugar: brown sugar, cane sugar
• Instead of Cornstarch (Maïzena): potato starch
• Instead of Sunflower oil (or other cooking oil): peanut oil, canola oil
• Instead of Toasted sesame oil: peanut oil
• Instead of Yellow onion: shallot
• Instead of Bell peppers (red, yellow, green): zucchini
• Instead of Button mushrooms: shiitake, oyster mushrooms
• Instead of Carrot: zucchini
• Instead of Black radish: white radish
• Instead of Cucumber: zucchini
• Instead of Scallions: shallots
• Instead of Chives: parsley
• Instead of Jasmine or basmati rice: white rice

Equipment Needed

• Wok (or large skillet)
• Second wok or large pot
• Chef's knife
• Cutting board
• Mixing bowl
• Spiralizer (or peeler) (optional)
• Wooden spoon or spatula
• Rice pot or rice cooker
• Jar or small bowl for the vinaigrette
• Colander (optional)

Critical Steps — Do Not Skip

• Marinate the beef for at least 2 hours to tenderize and infuse flavor
• Do not overcook the beef so it stays tender
• Allow the raw veggies to soak in the vinaigrette for at least 2 hours to develop flavor

Chef Tips from the Video

• Heat the wok until a drop of water evaporates instantly; this ensures a quick, flavorful stir‑fry.
• Salt the rice after cooking to prevent it from becoming mushy.
• Use toasted sesame oil as a finishing touch for authentic aroma.

Troubleshooting

Storage

Refrigerator: Store the rice, stir‑fried beef and raw veggies separately in airtight containers; consume within 3 days.

Freezer: The marinated beef can be frozen for up to 2 months; thaw in the refrigerator before cooking.

Room temperature: Do not leave the dish at room temperature for more than 2 hours.

Make-Ahead Tips

• Marinate the beef the day before for extra tenderness.
• Prepare the vinaigrette and raw veggies 12‑24 hours ahead.
• Cook the rice ahead of time and steam‑reheat before serving.