Description
A quick and flavorful Vietnamese dish with thinly sliced beef stir-fried with water spinach and garlic. It’s simple yet delicious, and perfect with steamed rice.
Ingredients
Units
Scale
Beef marinade
- 1 lb beef sirlion (thinly slice against the grain)
- 2 teaspoons chicken/mushroom/pork stock powder
- 1 teaspoon granulated sugar
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon salt
- 4 cloves garlic (finely mince)
Water Spinach
- 3 lbs Water Spinach (Rau Muong; also known as Morning Glory)
- 1 teaspoon salt
- 4 tablespoons vegetable oil (divided)
- 6 garlic cloves (finely mince; divided)
- 3 tablespoons oyster sauce
- 3 teaspoons granulated sugar
- Fried garlic/shallots (optional)
Instructions
- Marinate the Beef: In a bowl, combine the beef with stock powder, sugar, black pepper, salt, and minced garlic. Marinate for at least 30 minutes to allow the flavors to absorb.
- Prepare the Water Spinach: Prep the water spinach by cutting off a bit of the old and rough shoot ends. Remove excess leaves and cut into 5-inch segments. Separate shoots from leaves as their cooking time differs.
- Blanch the Water Spinach: Fill a large skillet or wok halfway with water and bring it to a boil. Add 1 teaspoon salt. Prepare an iced bath (use lots of ice) and place it nearby. Add water spinach to the boiling water and blanch shoots for no more than 1 minute. Blanch leaves for no more than 30 seconds. Quickly transfer to iced bath to maintain vibrant green color and tenderness. Once cool, remove from ice bath and drain dry.
- Cook the Beef: Return skillet or wok back to the stove. Make sure it’s clean and empty. Add vegetable oil (2 tablespoons) and heat on medium-high. Add two minced garlic cloves and saute until fragrant then add half of the marinated beef in single layer and cook until beef just turn color. Do not overcook beef! Transfer beef to a plate and repeat with the other half of beef and 2 cloves minced garlic.
- Prepare the Sauce: In a small bowl, mix together oyster sauce and sugar. Set aside.
- Combine and Serve: Clean the wok and return back to stove. Heat another two tablepoons vegetable oil and add the remaining two minced garlic cloves. Saute until fragrant. Add blanched water spinach and oyster sauce mixture. Lightly toss water spinach until evenly coated with oyster sauce. Add beef to wok and lightly toss. Serve with steamed rice and optional soy dipping sauce on the side.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Dish, Side Dish
- Method: Fry
- Cuisine: Vietnamese