Vietnamese Beef Stir-fry with Long beans (Thit Bo Xao Dau )

Vietnamese Beef Stir-fry with Long beans (Thit Bo Xao Dau )


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About this recipe: An easy beef stir-fry dish with long beans to serve with rice. You may substitute with green beans if you can't find the long snake beans.


Serves: 6 

  • 455 g beef sirloin tips, thinly sliced
  • 1 teaspoon cornstarch
  • 2 cloves garlic, minced
  • 1/4 teaspoon ground black pepper
  • 1 teaspoon vegetable oil
  • 220 g long snake beans, ends trimmed and cut into 5cm length
  • 1/2 onion, sliced
  • 60 ml beef stock
  • 1 tablespoon fish sauce
  • oil for cooking

Prep:10min  ›  Cook:20min  ›  Ready in:30min 

  1. In a large mixing bowl, combine garlic, black pepper, cornstarch, and 1 teaspoon vegetable oil. Add beef, and mix well.
  2. In a large wok, heat 2 tablespoons oil over high heat for one minute. Add meat; cook and stir for about 2 minutes, or until beef begins to brown. Transfer beef to a large bowl, and set aside.
  3. Heat 1 tablespoon oil in wok. Add onion; cook and stir until tender. Mix in green beans, and add broth. Cover, and reduce heat to medium. Simmer for 4 to 5 minutes, or until beans are tender crisp. Stir in fish sauce and beef. Cook, stirring constantly, for 1 or 2 minutes, or until heated through.

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