Best Vietnamese Beef Stir Fried With Cauliflower Recipes

THIT BO XAO DAU

Thit Bo Xao Dau image

This is a wonderful Vietnamese stir fry dish with beef and green beans. Serve over hot rice.

Provided by Maryellen

Categories World Cuisine Recipes Asian Vietnamese

Time 30m

Yield 4

Number Of Ingredients 10

Ingredients

1 clove garlic, minced
¼ teaspoon ground black pepper
1 teaspoon cornstarch
1 teaspoon vegetable oil
1 pound sirloin tips, thinly sliced
3 tablespoons vegetable oil
½ onion, thinly sliced
2 cups fresh green beans, washed and trimmed
¼ cup chicken broth
1 teaspoon soy sauce

Steps:

In a large mixing bowl, combine garlic, black pepper, cornstarch, and 1 teaspoon vegetable oil. Add beef, and mix well.
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.
Heat remaining 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 soy sauce and beef. Cook, stirring constantly, for 1 or 2 minutes, or until heated through.

Nutrition Facts : Calories 375.6 calories, Carbohydrate 6.3 g, Cholesterol 76.3 mg, Fat 28.6 g, Fiber 2.2 g, Protein 23.1 g, SaturatedFat 8.3 g, Sodium 198.9 mg, Sugar 1.4 g

VIETNAMESE BEEF STIR-FRIED WITH CAULIFLOWER

Vietnamese Beef Stir-Fried With Cauliflower image

This recipe, which is pretty easy, is from a cookbook titled Into the Vietnamese Kitchen. I may have adapted the recipe a bit I don't remember, but this recipe is very delicious and her cookbook quite good.

Provided by Andtototoo

Categories Vietnamese

Time 40m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

1/2 teaspoon ground black pepper
1 1/2 teaspoons sugar
2 teaspoons cornstarch
1 tablespoon soy sauce
1 3/4 tablespoons fish sauce
1 1/2 lbs flank steaks, partly frozen
1 cauliflower
6 -8 tablespoons oil, divided
1 onion, sliced into half rounds
4 garlic cloves, minced
salt, as needed
ground black pepper, as needed

Steps:

In a large mixing bowl put the 1/2 teaspoons black pepper, sugar, cornstarch, soy sauce and fish sauce.
Stir to blend.
Take the flank steak and cut across the grain into thin strips.
Add to the marinade in the mixing bowl and let it marinate while you work on the rest of the recipe, stirring occasionally.
Wash the cauliflower and cut into small florets.
Bring a large saucepan of salted water to a boil.
Add the cauliflower and once the water starts boiling again, boil for one minute.
Drain immediately and set the cauliflower aside.
Heat a large nonstick frying pan over high heat and then add 4 Table. oil.
Once the oil has had a minute to warm, add the onion.
Stir-fry until the onion has cooked to a light brown color.
Add the garlic and stir-fry just until the garlic starts to brown on the edges.
Remove the onion and garlic into a medium-size bowl, leaving the remaining oil in the frying pan.
Add half the beef to the fryng pan and cook just until the pink disappears, using a spachula to flip over the meat.
Add the meat to the bowl with the onion and garlic.
If necessary, add a little more oil to the frying pan, add the rest of the beef and cook it like you did the first batch.
Remove the second batch of meat from the frying pan.
Put 1-2 Table. of oil in the frying pan.
Heat until hot.
Add the cauliflower and stir-fry until the cauliflower has some brown spots.
The heat needs to be high for this.
Add a little salt and black pepper.
Turn off heat and readd the meat and onions back into the frying pan and mix with the cauliflower.
Check for salt and pepper.
This recipe should have a generous amount of ground black pepper.
Good served with plain rice.