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Thit Bo XaoDau

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Adjust Servings:
1 tsp cornstarch
455 g beef sirloin tips — sliced thinly
2 garlic cloves — very finely chopped
1 tsp vegetable oil
1/4 tsp black pepper — ground
3 tbsp oil for cooking
220 g long snake beans — trim the ends and cut into pieces (5 cm long)
60 ml beef stock
1/2 onion — sliced
1 tbsp fish sauce

Nutritional information

6 g
23.1 g
29 g
210 mg
76 mg

Thit Bo XaoDau

  • Non Veg
    • 30 mins
    • Serves 4
    • Easy



    Thit Bo XaoDau is a delicious Vietnamese delicacy that will leave you craving for more. This is a stir-fry dish and the long snake beans can be substituted with green beans. In Vietnamese cuisine, oil is used in small quantities. The flavors are derived from herbs and fresh vegetables and the sauces used are tangy in taste and light. In fact, Vietnamese cuisine makes extensive use of herbs like lemongrass, coriander, and basil. The dishes are usually served with rice and noodles. Meat and chicken in Vietnamese cuisine are stir-fried which helps retain nutrients.

    Some of the commonly used ingredients in this cuisine are mint, lemongrass, chili, basil, ginger, garlic, spring onions, shallots, palm sugar, and nuts.

    Health Benefits

    Sirloin consists of amino acids making it a complete protein which helps in building muscles.

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    How to make Thit Bo XaoDau

    • Add garlic, cornstarch, black pepper, and vegetable oil in a mixing bowl. To this, add beef and mix it well.
    • Place a large wok over high heat for approximately 1 minute and add 2 tbsp of oil. Add meat to this while stirring and cook for 2 minutes. The beef will turn brown. Transfer the beef into a large bowl and keep it aside.
    • Place a wok in the flame and add 1 tbsp oil. To this add onion and cook stirring continuously till the onion is tender. Add the green beans and broth to the onions. Cover the wok and cook on low heat for 4-5 minutes. The beans will turn tender. Ensure that the beans remain crisp.
    • Add fish sauce and stir. Add the beef and cook for 1-2 minutes while stirring continuously.


    Vietnamese cuisine extensively uses mint leaves in most of their recipes for cleansing your palate.

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