This gorgeous dish is a Vietnamese twist on a Spanish classic. This recipe is from Bay Tinh's new ‘Vapas’ (Vietnamese tapas) menu.


  • ½ kg of beef sirloin or New York steak, cut into 2cm cubes

  • 6 peeled cloves of garlic, minced

  • 3 peeled cloves of shallots, minced

  • 2 tablespoons of sugar

  • 1 tablespoon of soy sauce

  • Half teaspoon of salt

  • 1 teaspoon of white pepper

  • 1 tablespoon of dry sherry

  • 120 ml of vegetable oil

  • 1 bunch of coriander, chopped

  • 100 g of roasted peanuts, crushed

  • Salt and Pepper Lime Sauce

  • Half a lime

  • Half a teaspoon of white pepper

  • 1 teaspoon of salt


  • Prepare the Salt and Pepper Lime Sauce:

  • 1.

    Squeeze the lime, add pepper and salt.

  • Marinate the Meat :

  • 1.

    In a large container, combine the beef with half of the garlic, shallot, sugar, soy sauce, salt, pepper, dry sherry and 40 ml of vegetable oil. Mix well, cling wrap and refrigerate the mixture for at least 2 hours or better if it is left overnight.

  • How to cook the meat:

  • 1.

    In a fry pan, put 80 ml of vegetable oil, half of the garlic and stir until the garlic turns to golden brown. Put the garlic oil to one side. Divide the beef into four portions and cook each separately. Place the garlic oil into a fry pan and wait until it is smoky hot, then add the meat and shake the pan vigorously until the beef is brown.

  • Serving the dish:

  • 1.

    Pour the cooked meat onto a plate and garnish it with chopped coriander and crushed peanuts and serve it with the salt and pepper lime sauce.

Nutritional information

Nutritional analysis per serving (14 servings)

  • Energy 292kj
  • Fat Total 22g
  • Saturated Fat 5g
  • Protein 16g
  • Carbohydrate 7g
  • Sugar 3g
  • Sodium 254mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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