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Beef Stir-Fry With Green Beans (Thit Bo Xao Dau Xanh)

A community recipe by

Not tested or verified by Nigella.com

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Introduction

If I had to nominate a favourite recipe, this might be it. Lien Yeomans, of Green Papaya North Vietnamese restaurant in Brisbane, Australia is to be thanked for this unbelievably good stir-fry, which is so aromatic, crunchy, visually appealing and delicious, yet so simple - all the ingredients are available at the supermarket and it can go from fridge to plate within 30 minutes (working quickly, mind). You can't even buy Vietnamese takeaway this good. What more could you want?

If I had to nominate a favourite recipe, this might be it. Lien Yeomans, of Green Papaya North Vietnamese restaurant in Brisbane, Australia is to be thanked for this unbelievably good stir-fry, which is so aromatic, crunchy, visually appealing and delicious, yet so simple - all the ingredients are available at the supermarket and it can go from fridge to plate within 30 minutes (working quickly, mind). You can't even buy Vietnamese takeaway this good. What more could you want?

Ingredients

Serves: 4.

Metric Cups
  • 2 teaspoons garlic (minced)
  • 50 millilitres thai fish sauce (nam pla)
  • 1 teaspoon freshly ground pepper
  • ½ teaspoon plain flour
  • 50 millilitres vegetable oil
  • 300 grams lean beef (topside thinly sliced)
  • 1 teaspoon red onion (minced)
  • 1 onion (cut into fine segments)
  • 500 grams green beans (cut thinly on diagonal)
  • 100 millilitres chicken stock
  • 1 red chilli (chopped)
  • 1 bunch basil leaves (shredded)
  • 2 teaspoons garlic (minced)
  • 2 fluid ounce thai fish sauce (nam pla)
  • 1 teaspoon freshly ground pepper
  • ½ teaspoon all-purpose flour
  • 2 fluid ounce vegetable oil
  • 10⅗ ounces lean beef (topside thinly sliced)
  • 1 teaspoon red onion (minced)
  • 1 onion (cut into fine segments)
  • 17⅔ ounces green beans (cut thinly on diagonal)
  • 4 fluid ounce chicken broth
  • 1 red chile (chopped)
  • 1 bunch basil leaves (shredded)

Method

Beef Stir-Fry With Green Beans (Thit Bo Xao Dau Xanh) is a community recipe submitted by grange and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Mix 1tsp garlic, 20ml fish sauce, 1/2tsp pepper, flour and 20ml oil and marinate beef in it for at least 30 minutes (although an hour is preferable).
  • Heat 30ml oil in a wok and add the remaining garlic and pepper and the onions.
  • Stir until aromatic.
  • Turn to a very high heat and add the marinated beef. Loosen the beef slices and stir quickly. When the beef is lighter in colour, transfer contents of wok to plate and set aside. In the same wok, add beans and stir quickly.
  • Add stock, flavour with fish sauce. When the beans become greener, return beef and onions to wok.
  • Add chilli and basil, stir and then remove from heat. Serve with rice.
  • Mix 1tsp garlic, 20ml fish sauce, 1/2tsp pepper, flour and 20ml oil and marinate beef in it for at least 30 minutes (although an hour is preferable).
  • Heat 30ml oil in a wok and add the remaining garlic and pepper and the onions.
  • Stir until aromatic.
  • Turn to a very high heat and add the marinated beef. Loosen the beef slices and stir quickly. When the beef is lighter in colour, transfer contents of wok to plate and set aside. In the same wok, add beans and stir quickly.
  • Add stock, flavour with fish sauce. When the beans become greener, return beef and onions to wok.
  • Add chilli and basil, stir and then remove from heat. Serve with rice.
  • Tell us what you think