Thit Bo Xao is a superb Vietnamese dish that will have your mouth watering. I tried for the first time and loved it after adding red chilli to spice it up a bit. This is a dish that is good to have in reserve for those times when you need a buzz. When served with Bo Luc Lac and Nuoc Cham for a superb mix of flavours and textures that work together. Vietnamese cuisine is very versatile that incorporates the cuisines of its neighbours to improve the overall dining experience. Also, Thit Bo Xao can be served as a main dish and a side dish. The beef is cooked hot and fast keeping its flavour and texture. A simple recipe with an “Easy” level.
Thit Bo Xao Dau
Quick Vietnamese recipe that always hits the mark. This Thit Bo Xao recipe is highly recommended and will fast become a popular side dish.
Print
Facebook
Pinterest
Twitter
Add to Collection
Servings: 4 people
Calories: 326kcal
Ingredients
- 1 clove garlic crushed
- 1/4 tsp ground black pepper
- 1 tsp cornstarch
- 1 tsp vegetable oil
- 1 lb sirloin beef thinly sliced
- 3 tbsp vegetable oil
- 1/2 large onion thinly sliced
- 2 cups green beans trimmed
- 1/4 cup chicken broth
Instructions
- In a large mixing bowl, combine garlic, black pepper, cornstarch, and 1 teaspoon vegetable oil.1 clove garlic, 1/4 tsp ground black pepper, 1 tsp cornstarch, 1 tsp vegetable oil
- Add beef, and mix well.1 lb sirloin beef
- In a large wok, heat 2 tablespoons oil over high heat for one minute.3 tbsp vegetable oil
- Add meat; cook and stir for about 2 minutes, or until beef begins to brown. Transfer beef to a large bowl, and set aside.
- Heat remaining 1 tablespoon oil in wok. Add onion; cook and stir until tender.1/2 large onion, 2 cups green beans, 1/4 cup chicken broth, 3 tbsp vegetable oil
- 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 soy sauce and beef. Cook, stirring constantly, for 1 or 2 minutes, or until heated through.
Nutrition
Calories: 326kcal | Carbohydrates: 6g | Protein: 37g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 86mg | Sodium: 66mg | Potassium: 481mg | Fiber: 1g | Sugar: 2g
31 comments
Absolutely gorgeous
I topped mine with a sprinkle of sesame seeds for extra flair.
This dish really surprised me. The garlic marinade gave the sirloin a deep flavour without overpowering it, and the onions added a sweet touch.
The soy sauce gave it depth, the garlic added punch, and the beans brought freshness. Loved it.
The green beans had a lovely snap, and the whole thing felt light yet filling.
The quick cooking time meant the beef stayed juicy and tender. Even my picky eater enjoyed it.
A quick, fresh-tasting stir-fry I’ll definitely make again.
I loved how fast this came together! Just a few minutes in the wok and the beef was tender, the vegetables vibrant, and the sauce perfectly seasoned.
Couldn’t ask for a better stir-fry.
The beef is marinated just enough to lock in flavour, while the beans and onions add texture. I served it over plain jasmine rice, and the sauce soaked in beautifully.
Absolutely delicious.
A truly satisfying dish that feels comforting without being heavy. The beef was wonderfully tender, the beans bright and crunchy, and the onion added a mellow sweetness.
This recipe is a fantastic balance between freshness and richness.
This is the kind of quick stir-fry that makes you feel like a kitchen pro. The beef browns beautifully, the vegetables stay crisp, and the sauce clings to every bite.
The aroma alone while cooking this dish had me hungry. Garlic sizzling in oil, beef searing, onions softening—it was heavenly.
The beef came out perfectly tender, thanks to the quick sear after marinating with garlic, pepper, and cornstarch. The green beans stayed crisp, and the light soy-chicken broth sauce brought everything together beautifully.
I appreciate how healthy yet satisfying this is. The use of chicken broth keeps the sauce light, and the green beans add plenty of nutrients.
This dish is all about fresh flavours and great texture. I liked that the green beans were just tender-crisp, not overcooked. The beef was melt-in-your-mouth good, and the sauce had just the right amount of seasoning without being salty.
What I love most about Thịt Bò Xà o is its simplicity. Just a few ingredients, but when cooked right, the flavours sing.
A stir-fry that tastes like something from a proper Vietnamese restaurant.
The end result? Tender beef, crisp beans, and a balanced sauce that tied it all together.
The combination of soy sauce, chicken broth, and garlic worked wonders here. Every bite had layers of savoury, sweet, and peppery flavours.
The beef was juicy, the green beans fresh, and the light sauce gave the perfect glaze. A fast, flavourful meal I’ll happily make again and again.
I’m impressed by how well the cornstarch marinade worked—it really sealed in the juices of the beef.
The garlic-pepper marinade was spot on, and the combination of soy and chicken broth made a silky, tasty sauce.
It’s the kind of meal you can make midweek and still feel like you’ve eaten something special.
The chicken broth added a gentle savoury note to the green beans, and the onions softened just enough to sweeten the whole dish.
The beef was silky soft and the beans retained their colour and crunch.
The garlic and black pepper create a fragrant base, and the cornstarch helps the beef stay moist and tender. The slight sweetness from the onions is perfection.
This is proof that you don’t need complicated recipes to make something amazing.
Thịt Bò Xà o turned out beautifully. The prep was simple, and the cooking time was so short, yet the flavour was rich and layered.