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Vietnamese caramel beef

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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.

  • Serves4
  • Cook time15 minutes
  • Prep time10 minutes


  • 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

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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. 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.
  2. 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.
  3. Step 3

    Serve beef with steamed rice, lettuce and lime wedges.