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–+ servings
Patricia

Sweet and Savory Vietnamese Shredded Beef Recipe to Try Today!

A delicious and easy-to-make Vietnamese dish featuring tender shredded beef in a sweet and savory sauce, perfect for serving over jasmine rice.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Vietnamese
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 pound flank steak thinly sliced against the grain
  • 1 tablespoon vegetable oil
  • 1 medium onion finely chopped
  • 4 cloves garlic minced
  • 1 tablespoon ginger minced
  • 1/4 cup soy sauce
  • 1/4 cup brown sugar
  • 1 tablespoon fish sauce
  • 1 tablespoon rice vinegar
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes optional
  • 1/4 cup fresh cilantro chopped (for garnish)
  • Cooked jasmine rice for serving

Method
 

  1. In a large skillet, heat the vegetable oil over medium-high heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
  2. Add the minced garlic and ginger to the skillet, cooking for an additional 1-2 minutes until fragrant.
  3. Stir in the sliced flank steak and cook until browned, about 5-7 minutes.
  4. In a small bowl, whisk together the soy sauce, brown sugar, fish sauce, rice vinegar, black pepper, and red pepper flakes (if using). Pour this mixture over the beef in the skillet.
  5. Reduce the heat to medium-low and simmer for 10-15 minutes, stirring occasionally, until the sauce thickens and the beef is tender.
  6. Remove from heat and let it cool for a few minutes. Serve over cooked jasmine rice and garnish with fresh cilantro.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 15gProtein: 28gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 11gCholesterol: 70mgSodium: 800mgFiber: 1gSugar: 10g

Notes

  • For a spicier kick, add sliced jalapeños during cooking.
  • Substitute flank steak with shredded chicken or tofu for a different protein option.

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