Plate up this Vietnamese caramel beef for an easy weeknight dinner. With bursts of ginger and chilli in every mouthful, it packs a real flavour punch.
Serves44
Cook time15 mins15 minutes
Prep time10 mins10 minutes
Ingredients
1 tbs peanut oil
600g Coles Australian Beef Scotch Fillet, trimmed, cut into 2cm pieces
3 garlic cloves, crushed
1 tbs finely grated fresh ginger
1 red onion, cut into wedges
½ cup (110g) firmly packed brown sugar
2 tbs fish sauce
1 tbs lime juice
1 long red chilli, seeded, finely chopped
¼ cup chopped coriander
steamed jasmine rice, to serve
16 butter lettuce leaves
lime wedges, to serve
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Heat oil in a large frying pan over high heat. Add beef. Cook, stirring occasionally, for 3 mins or until browned all over. Add garlic, ginger and onion. Cook for 1 min or until fragrant. Transfer to a bowl.
Step 2
Add sugar and ¼ cup (60ml) water to the pan. Stir until the sugar dissolves. Increase heat to medium. Cook for 5 mins or until mixture thickens. Add fish sauce and lime juice to pan. Cook for 2 mins. Return beef mixture to pan and cook for 2 mins or until heated through. Sprinkle with chilli and coriander.
Step 3
Serve beef with steamed rice, lettuce and lime wedges.
