# Vietnamese Beef & Tomato Stir Fry (Thit Bo Xao Ca)

Cuisine: vietnamese · Time: 25 minutes · Servings: 5

## Ingredients

- 1 lb skirt or flank steak (cut into thin strips perpendicular to the grain)
- 4 tablespoons fish sauce
- 2 teaspoons oyster sauce
- 2 tablespoons granulated sugar
- 2 tablespoons rice wine (optional)
- 2 tablespoons water
- 1 tablespoon corn starch
- 2 tablespoons vegetable oil
- 2 cloves garlic (peel and mince)
- 3 large tomatoes (cut into wedges)
- 4-5 large mushrooms (any kind, remove stems then slice)
- 2 small bell peppers (de-seed and slice into thick strips)
- 2 green onions (remove root ends and cut into 1-inch segments)

## Steps

1. Combine fish sauce, oyster sauce, sugar, rice wine (optional), water and corn starch together in a small bowl. Whisk until corn starch is completely dissolved then set aside.
2. In a large wok, add vegetable oil and heat on high. Add beef in a single layer and pan fry until you get a nice caramelization on the outside.
3. Add garlic and sauté until fragrant (a few seconds) then add tomatoes, mushrooms, and bell peppers. Toss and cook for about 2 minutes.
4. Rewhisk sauce mixture to make sure corn starch didn’t settle to the bottom then immediately add to the wok. Toss the beef and the vegetables evenly in the sauce.
5. Turn off the heat once the sauce starts to thicken. Garnish with green onions and enjoy with steamed rice.

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Source: vickypham — https://vickypham.com/blog/vietnamese-beef-tomato-stirfry-thit-bo-xao-ca/
Page: https://findfood.fun/en/recipes/7911
Language: en