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Beef Vegetable Stir Fry (Rau Muon Xao Thit Bo)

LinhHayman's picture
Ingredients
For marinating the beef
  Beef slices 150 Gram, finely sliced
  Sugar 1⁄2 Teaspoon
  Salt To Taste
  Freshly ground pepper To Taste
  Fish sauce 1⁄2 Teaspoon
Rest of the ingredients for the stir fry
  Oil 2 Tablespoon
  Garlic cloves 3 Medium, finely chopped
  Water spinach/Chinese broccoli / choy sum (chinese flowering cabbage) 200 Gram (Rau Muong)
  Fish sauce 2 Tablespoon
Directions

GETTING READY
1. Season the thinly sliced beef with sugar, salt, freshly ground pepper and fish sauce. Mix to incorporate the seasonings well into the beef slices.
2. Let sit for 15 - 30 minutes.

MAKING
3. Heat a pan with oil. Saute the garlic for about a minute.
4. Add the marinated beef slices. Fry the beef until slightly brown on both sides.
5. Add rau muong, stir fry until wilted.
6. Add fish sauce, stir well until the sauce is mixed and incorporated into the vegetable and beef slices. Cook until the beef is done.

SERVING
7. Serve with rice and yam.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Vietnamese
Preparation Time: 
10 Minutes
Cook Time: 
30 Minutes
Ready In: 
40 Minutes
Servings: 
2
A quick stir fry is sometimes required to make the day easier on the time aspect! This video shows you how to make a quick flavorful Vietnamese stir fry with a mix of greens.

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1 Comment

shantihhh's picture
In Thailand, where it is called phak bung (Thai: ผักบุ้ง), and in Burma, where it is called ga zun ywet, it is frequently stir-fried with oyster sauce or yellow soybean paste, and garlic and chillies. It can also be eaten raw, for instance with green papaya salad. There is concern that when eaten raw, the plant may transmit Fasciolopsis buski an intestinal fluke parasite of humans and pigs causing fasciolopsiasis.[3] In Vietnam, ipomoea aquatica (known as rau muống) once served as a staple vegetable of the poor. In the south, the stems are julienned into thin strips and eaten with many kinds of noodles. It is used as a garnish as well. Ipomoea aquatica has become a common ingredient of Vietnamese cuisine. In the Philippines, Ipomoea aquatica or kangkóng, is usually sautéed in cooking oil, onions, garlic, vinegar, and soy sauce. This dish is called "adobong kangkong". It is also a common leaf vegetable in fish and meat stews such as sinigang. There is also an appetizer in the Philippines called "crispy kangkong", in which Ipomoea aquatica leaves are coated with batter and fried until crisp and golden brown.[4] In South India the leaves are finely chopped and mixed with grated coconut in order to prepare Thoran (തോരന്‍), a Kerala cuisine dish.