Vietnamese Butter Beef Recipe
A delicious recipe to fry up for a quick mid-week dinner. Melt-in-the-mouth sirloin slices paired with fried onions and an Asian, buttery sauce. Vietnamese butter beef is a recipe you must try!
My son has just started school and I don’t know about you, but lately I just want something quick to cook in the evening.
We don’t eat Vietnamese food often but I can see this butter beef recipe being added to our weekly dinners. It’s just THAT good!
We chose to serve ours with white rice but you could also go for rice noodles or rice vermicelli. For a healthier version, try sandwiching your steak slices between lettuce leaves to make lettuce wraps, or rice paper like they do in Vietnam. You could even make little spring rolls. Happy cooking!
Ingredients needed for Vietnamese Butter Beef
Ingredients needed for your salad
Scroll down to the recipe card for exact quantities.
Sirloin steaks – this cut of beef is my preferred as it’s not overly fatty but has some marbling, which helps with tenderness. You could also use ribeye or beef tenderloin.
Garlic cloves – you can buy pre-crushed garlic too which is always helpful.
Caster sugar – granulated works too. Brown sugar could also be an option.
Sesame oil – I chose sesame to add extra flavour but you could also go for vegetable oil or canola oil.
Soy sauce – we always used the reduced-salt soy.
To serve –
Basmati rice (cooked to your preferred method).
Lettuce – I chose little gem.
If you’re looking for a delicious white rice recipe, try my coconut milk rice recipe. Coconut milk rice is cooked with additional ginger, garlic and a pandan leaf. The aromas you’ll smell are wonderful. They’ll transport you to South East Asia for sure!
Chopping board x 2
Spoon for mixing the sauce
Nonstick frying pan
Knives for cutting steak and onions
Bowl to serve
How to make Vietnamese Butter Beef (step-by-step)
For more detailed instructions and quantities, see my recipe card below.
Step 1 – Slice the steaks thinly and marinade in salt and black pepper and the crushed garlic. For best results, marinade in the fridge for at least 30 minutes.
Step 2 – Mix the sugar, rice vinegar, soy sauce and fish sauce in a small bowl.
Step 3 – Heat the oil in a nonstick skillet and fry the steak slices until nearly cooked through. Make sure you get a good sear. Add the butter and allow the cube to melt. Pour in the soy sauce mixture and leave to bubble away for a minute.
Step 4 – Serve in a bowl with the rice, lettuce, tomatoes and lime wedges.
Frequently Asked Questions
Is Vietnamese butter beef gluten-free?
Could I make this in a dutch oven?
I suppose you could cook the steak in a pot in the oven but fry it would give the best results.
Which vietnamese herbs could I serve with this?
Fresh herbs like Thai basil or spring onions would make a good accompaniment to butter beef.
What’s the best knife for slicing steak?
A chef’s knife is the best knife for slicing raw steaks. They usually are about 6-12 inches long and are brilliant for cutting through sinewy steaks.
What’s nuoc cham?
Nuoc cham is basically the name for an Asian sauce which combines something sweet, salty, sour and spicy. Our sauce doesn’t contain something spicy and has soy sauce which a nuoc cham doesn’t usually include.
Can I fry the steak in a cast iron pan instead?
Certainly! You may just need to use a tsp more oil as cast-iron tends to stick.
Vietnamese Butter Beef
- 2 Chopping board
- 1 Medium bowl
- 1 Garlic Crusher
- 1 spoon
- 1 Small bowl
- 1 nonstick frying pan
- 1 Chef's knife
- 1 dinner serving bowl
- 2 sirloin steaks
- 2 garlic cloves
- 1 tbsp caster sugar
- 1 tbsp sesame oil
- 2 tbsp rice vinegar
- 2 tbsp soy sauce
- 1 tbsp fish sauce
- 1 small onion
- 20 g unsalted butter
- lettuce leaves to serve
- cherry tomatoes to serve
- 1 lime to serve
- Cooked basmati rice cooked to how you like it
- Slice the steaks thinly and marinade in salt and black pepper and the crushed garlic. For best results, marinade in the fridge for at least 30 minutes.
- Mix the sugar, rice vinegar, soy sauce and fish sauce in a small bowl.
- Heat the oil in a nonstick skillet and fry the steak slices until nearly cooked through. Make sure you get a good sear. Add the butter and allow the cube to melt. Pour in the soy sauce mixture and leave to bubble away for a minute.
- Serve in a bowl with the rice, lettuce, tomatoes and lime wedges.