Serves 8
30 min
Vietnamese Lamb Stir-Fry with Green Beans
Recipe GLPR7a9ee6a3bf0d97
A vibrant, aromatic stir-fry combining ground lamb with fresh green beans, bright herbs, and a tangy fish sauce–lime sauce. Quick to prepare and packed with Vietnamese flavors, this dish is naturally dairy-free and works beautifully served over jasmine rice.
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Ingredients
3 tablespoons vegetable, peanut, or other high-heat cooking oil (not olive oil)
2–3 green onions, chopped finely
4 cloves garlic, chopped finely
2–3 serrano or Thai chilies, deseeded and chopped finely
1 pound ground lamb
⅔ pound fresh green beans, trimmed
1½ tablespoons lime juice
1½ tablespoons fish sauce
1½ teaspoons sugar
handful Handful fresh basil leaves, roughly chopped
Salt, as needed
Chili sauce, as needed or for serving
handful Large handful fresh cilantro leaves and stems, roughly chopped
Cooked rice, for serving
Directions
Bring a large pot of water to a rolling boil. While it heats, trim the green beans and set aside. In a small bowl, whisk together the lime juice, fish sauce, and sugar until the sugar dissolves; set the sauce aside.
Heat the oil in a large wok or wide shallow pan over high heat until it shimmers and moves easily when you tilt the pan. Add the chopped green onions, garlic, and chilies. Stir constantly for 30–45 seconds until fragrant and softened but not browned.
Add the ground lamb, breaking it apart into pea-sized crumbles with a wooden spoon or spatula as it cooks. Continue cooking over high heat for 5–7 minutes, stirring frequently, until the lamb is browned throughout and the edges begin to crisp. The internal temperature should reach 160°F.
While the lamb cooks, carefully add the green beans to the boiling water and blanch for 45 seconds. Drain immediately and set aside.
Carefully pour off excess oil from the lamb pan, leaving about 1 tablespoon of oil to keep the pan slick and flavorful. Stir the chopped basil into the lamb.
Add the blanched green beans and the reserved lime–fish sauce mixture to the pan. Using a wooden spoon, scrape the bottom and sides of the pan to release all the browned bits and incorporate them into the dish. Toss everything together gently for 1–2 minutes.
Remove the pan from heat. Taste and adjust the seasoning with salt and chili sauce as desired. Stir in the fresh cilantro just before serving. Serve over cooked jasmine or white rice.
