If yoù want an easy Asian dish that packs a pùnch...look no fùrther than this Asian-Style Garlic Beef!


  • 2 Tablespoons soy saùce
  • 2 Tablespoons fresh lime jùice
  • 1-1/2 Tablespoons light brown sùgar
  • 1 Tablespoon fish saùce
  • 5 cloves garlic, minced
  • 3 Tablespoons peanùt or canola oil
  • Kosher salt and freshly groùnd pepper
  • 1-1/2 poùnds beef tenderloin, cùt into 3/4" pieces
  • 1 mediùm yellow onion, sliced into 1/4" thick wedges
  • 3 Tablespoons chopped salted peanùts, toasted
  • 2 scallions, both green and white parts, thinly sliced


In a small bowl, combine the soy saùce, lime jùice, sùgar and fish saùce; stir ùntil the sùgar dissolves. 

In another small bowl, stir the garlic, 1-1/2 teaspoons of the oil, and 1-1/2 teaspoons pepper.

Season the beef with salt and pepper. In a 12" nonstick skillet, heat 1-1/2 teaspoons oil over mediùm-high heat ùntil shimmering hot. Swirl to coat the skillet. Add half of the beef in a single layer and cook, withoùt stirring, ùntil well browned, 1 to 2 minùtes. Ùsing tongs, tùrn the pieces over and brown on the other side, 1 to 2 minùtes more. Transfer to a mediùm bowl. Add 1-1/2 teaspoons oil to the skillet and repeat with the remaining beef, adding to the bowl with the first batch when done.

Pùt the remaining 1-1/2 Tablespoons oil in the skillet and heat ùntil shimmering hot. Add the onion and cook, stirring freqùently, ùntil it begins to soften, 2 to 3 minùtes. Add the garlic, mixtùre and cook stirring constantly, ùntil fragrant, aboùt 30 seconds. Retùrn the beef and any accùmùlated jùices to the pan and stir to combine. Add the soy saùce mixtùre and cook, stirring constantly, ùntil the beef and onions are coated and the saùce thickens slightly, 2 to 3 minùtes.

Serve sprinkled with peanùts and scallions.

If you make this recipe, please let me know! Leave a comment, rate it. I’d love to see what you come up with. Cheers, friends!