You are here

Beef Vegetable Stir Fry (Rau Muon Xao Thit Bo)

LinhHayman's picture
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

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.

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.

7. Serve with rice and yam.

Recipe Summary

Difficulty Level: 
Preparation Time: 
10 Minutes
Cook Time: 
30 Minutes
Ready In: 
40 Minutes
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.

Rate It

Your rating: None
Average: 4.2 (3 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 321 Calories from Fat 217

% Daily Value*

Total Fat 24 g37.5%

Saturated Fat 5.5 g27.5%

Trans Fat 0 g

Cholesterol 46.5 mg15.5%

Sodium 1568.9 mg65.4%

Total Carbohydrates 8 g2.5%

Dietary Fiber 2.4 g9.8%

Sugars 2.3 g

Protein 19 g39%

Vitamin A 187.6% Vitamin C 49.9%

Calcium 12.1% Iron 25.4%

*Based on a 2000 Calorie diet

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.
Beef Vegetable Stir Fry (Rau Muon Xao Thit Bo) Recipe Video