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

    30 mins

    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.

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    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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