Thit Bo Xao Dau

Thit Bo Xao Dau

73 Reviews 8 Pics
  • Prep

    10 m
  • Cook

    20 m
  • Ready In

    30 m
Recipe by  Maryellen

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

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 4 to 6 servings



  1. In a large mixing bowl, combine garlic, black pepper, cornstarch, and 1 teaspoon vegetable oil. Add beef, and mix well.
  2. 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.
  3. 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.

Share It

Reviews (73)

Rate This Recipe


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.



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.

Carrie Magill

Carrie Magill

Easy and fast to prepare, good tasting, balanced meal. Not spicy at all, just a nice light-but-filling meal. I liked the idea to use this over ramen noodles, we'll try that next time! And there will be a next time, because this is the first Vietnamese dish I've ever really enjoyed. We did use a little extra garlic, and I just cut up a steak instead of using sirloin tips, and a little less oil, but no major changes.

More Reviews

Similar Recipes

Round Steak Sauerbraten

Round Steak Sauerbraten

Beef Burgundy III

Beef Burgundy III

Sirloin Marinara

Sirloin Marinara

Garlic Lovers Beef

Garlic Lovers Beef

Mom's Carne Guisada

Mom's Carne Guisada

Beef Stroganoff I

Beef Stroganoff I


Amount Per Serving (4 total)

  • Calories
  • 375 cal
  • 19%
  • Fat
  • 28.6 g
  • 44%
  • Carbs
  • 6.2 g
  • 2%
  • Protein
  • 23 g
  • 46%
  • Cholesterol
  • 76 mg
  • 25%
  • Sodium
  • 139 mg
  • 6%

Based on a 2,000 calorie diet



previous recipe:

Vietnamese Stir-Fry


next recipe:

Beef Stroganoff I