Vietnamese Beef and Broccoli Recipe (Thit Bo Xao)

Vietnamese Beef and Broccoli Recipe (Thit Bo Xao) Recipe

This is a quick beef stir fry recipe accompanied with broccoli florets and carrots. The sauce consists of sherry wine vinegar, palm sugar, soy sauce, oyster sauce and a bit of corn starch as the thickening agent.

I served the beef dish with steamed jasmine rice. It's that simple. Why order out?


Yields: 4 servings

1 pound beef sirloin, very cold, thinly sliced
3 tablespoons canola oil (or any neutral oil)
1 pound broccoli florets, blanched and coarsely chopped
½ cup carrot, peeled and sliced
2 teaspoons Kosher salt
3 cloves fresh garlic, peeled and coarsely crushed
½ teaspoon salt
2 teaspoons palm sugar (or regular sugar), freshly grated
¾ cup beef stock
1 tablespoon sherry wine vinegar
2 tablespoons corn starch
1 (2-inch) piece fresh ginger
½ teaspoon red chili powder
1 tablespoon soy sauce
3 tablespoons oyster sauce
½ teaspoon black pepper, freshly ground
2 teaspoons sesame oil (optional)


Freshly grated ginger:

Clean the ginger root and remove any dirt. Peel the ginger root with a paring knife (or the edge of a spoon). Grate the ginger with a fine mesh Microplane. 

Prepping the beef:

Note: Make sure the beef is very cold so it's easier to slice the meat. Cut the meat perpendicular to the grain so the slices remain tender.

In a bowl, combine the beef, palm sugar, red chili powder and grated ginger. Drizzle with a little oil. Allow to marinate for about 5-10 minutes.

Assembly time:

Pat the meat dry using paper towels.

Dissolve the cornstarch in a bit of beef stock.

In a wok, add oil. Once the oil is hot (over high heat), add garlic. Cook for a minute. Add the meat and quickly pan-sear each side of the pieces. Add the carrot, vinegar, oyster sauce and soy sauce. Pour in the cornstarch liquid and beef stock. Cook for about 4 minutes until the meat changes color, stirring constantly. Add the broccoli. Mix well. Drizzle with sesame oil.

Sprinkle with black pepper.

Bon appétit!


There are other cuts of steak that are likely to produce tender results, as opposed to those cuts that won’t.  Filet mignon, porterhouse, T-bone or New York strip will all make a tender steak cooked this way, whereas flank steak or other more fibrous cuts would not.

Briefly placing the meat in the freezer before slicing helps you control the thickness of each slice of meat. Make sure the slices are as thin as you can make them for fast cooking time.

You can find oyster sauce in any Asian market or in most supermarkets. I use Lee Kum Kee brand.

Published By: Jacqueline Pham on June 6, 2012.


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