Beef and Green Bean Stir Fry

    30 minutes

    A Vietnamese stir fry called thit bo sao dau. It's comprised of sliced beef and green beans and usually served over rice.

    139 people made this

    Serves: 4 

    • 1 clove garlic, finely chopped
    • 1/4 teaspoon white pepper
    • 1 teaspoon cornflour
    • 1 teaspoon vegetable oil
    • 500g beef sirloin, thinly sliced
    • 3 tablespoons vegetable oil, divided
    • 1/2 onion, thinly sliced
    • 280g green beans, washed and trimmed
    • 4 tablespoons chicken stock
    • 1 teaspoon soy sauce

    Preparation:10min  ›  Cook:20min  ›  Ready in:30min 

    1. In a large mixing bowl, combine garlic, pepper, cornflour and 1 teaspoon vegetable oil. Add beef and mix well to coat.
    2. In a large wok, heat 2 tablespoons of oil over high heat for 1 minute. Add beef and cook, stirring, for about 2 minutes, or until it begins to brown. Transfer beef to a large bowl and set aside.
    3. Wipe out wok with paper towel then heat remaining oil for 1 minute on high heat. Add onion and cook, stirring, until tender. Add green beans and stock and stir. Reduce heat to medium, cover and 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.

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    Reviews in English (91)


    family wasn't over keen on this meal ,although I thought it easy enough to prepare but just not enough stir-fry sauce. I would try more methods for sauce ro add a none dryness of the meal. Overall quick and easy  -  19 Apr 2012


    The one who wrote this recipe probably doesn't come from Vietnam. Some of you complaint it's not flavorful is because of the technique wasn't right! You don't use 1 clove of galic! You use as much as you like! put on medium high fire add oil then meat stir fast until it changer color half way, add a bit fish sause (enough to taste). When the meat just change color all together, transfer it to a dish. Remember beef or pork stir-fried too long with medium heat get chewy! Then add more galic and a bit more oil if you want on medium-high to high heat, pour in green beens. You need to stir them fast and continueously until they all turn to deeper green color; season with more fish sauce to the taste or you can use seasoned salted. The second stage of the been is to low down the heat to medium to low medium, stir the beens every 10 seconds or so untill they get soft. You may add tablespoon of water or so few times. Please remember that unlike chinese food, VERY few Vietnamese dishes have cornstarch in them in other to make the food look thick and shiny. Also remember unlike other Asian foods, southeast asian food (includind Thai food for example)season with fish sauce rather than soy sauce.  -  14 Dec 2005  (Review from Allrecipes USA and Canada)


    I loved this recipe and have made it several times. Very easy and quick to prepare. Once I substituted beef broth for chicken and the results were tasty and rich - kind of beef-soupy. Instead of taking the beef out I left it to simmer with the green beans which made it more succulent. This dish is also good served over ramen noodles.  -  22 Nov 2002  (Review from Allrecipes USA and Canada)