Vietnamese beef stir fry

As we head into the worst part of winter — with the holiday breaks behind us, and more cold weather ahead of us — it’s hard not to let thoughts of an exotic vacation creep into our minds. While a trip to Vietnam is probably out of the question, we can let our taste-buds take us there with the help of this stir-fry.
original article:

  • Prep:1 hrs
    Cook:10 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 0
  • fat 0g
  • saturates 0g
  • carbs 0g
  • sugars 0g
  • fibre 0g
  • protein 0g
  • salt 0g


  1. Everything about this stir-fry — from the tender beef and the sweet caramelized onions, to the peppery arugula and the salty sauce — sounds delicious. I love that it’s essentially a warm salad; the fresh-from-the-wok beef is served over fresh arugula (or watercress!), and the whole thing is drizzled with a lime juice dressing to finish it off. The heat of the beef slightly wilts the greens, while the dressing brings everything together with a bright punch of flavor.

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