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Vietnamese-Style Stir-Fried Beef with Tomatoes

Vietnamese-Style Stir-Fried Beef with Tomatoes

Sirloin tips get punchy, savory, multi-layered Vietnamese flavors in this riff on thịt bò xào khoai tây.

By Calvin CoxApril 26, 2022

  • Makes
    4 to 6 servings
  • Cook Time
    30 minutes
  • Rating

Vietnamese thịt bò xào khoai tây is something of a fusion stir-fry, one that combines beef with Western vegetables, namely potatoes (khoai tây in Vietnamese) that typically are deep-fried until crisp. This recipe is a potato-free riff on that dish, and it derives loads of depth, savoriness and umami from garlic, fish sauce, soy sauce and tomatoes. We leave the seeds in the chilies for noticeable but not scorching heat; feel free to remove them to tone down the spiciness. If you wish to stay true to the inspiration stir-fry, serve this atop french fries, either homemade or frozen. Otherwise, steamed jasmine rice is a fine accompaniment, or you could double down on the carbs and serve both potatoes and rice.

Tip

Don’t try to brown all of the beef at once. Crowding the skillet will result in steaming rather than searing, so it’s best to brown the beef in two batches rather than one. Also, allowing the beef to cook undisturbed will yield deeper caramelization, which translates to richer, more complex flavor.

Ingredients
  • 1 ½

    pounds beef sirloin tips or flank steak, trimmed, cut into 3-inch pieces with the grain, then thinly sliced against the grain

  • 1

    medium red onion, halved and thinly sliced

  • 2

    tablespoons fish sauce

  • 1

    tablespoon soy sauce, plus more as needed

  • 2

    teaspoons cornstarch

  • 1

    teaspoon white sugar

  • 3

    tablespoons grapeseed or other neutral oil, divided

  • 2

    medium garlic cloves, minced

  • 2

    serrano or jalapeño chilies, stemmed and thinly sliced on the diagonal

  • 4

    plum tomatoes, cored and cut into 6 wedges each

  • 3

    scallions, thinly sliced on the diagonal

Step 1

In a medium bowl, combine the sirloin tips, onion, fish sauce, soy sauce, cornstarch and sugar; toss to combine.

In a 12-inch nonstick skillet over medium-high, heat 1 tablespoon oil until barely smoking. Add half of the beef mixture in an even layer and cook without stirring until well browned on the bottom, 4 to 5 minutes. Stir, redistribute in an even layer and cook until no longer pink, 3 to 4 minutes; transfer to a small bowl.

Using 1 tablespoon of the remaining oil, cook the remaining beef mixture in the same way, then transfer to the bowl with the first batch.

Step 2

In the same skillet over medium-high, combine the remaining 1 tablespoon oil, the garlic and chilies; cook, stirring, until lightly browned, 1 to 2 minutes. Add the tomatoes and cook, stirring occasionally, until they just begin to soften, about 4 minutes.

Step 3

Stir in the beef mixture and accumulated juices, then remove the pan from the heat. Taste and season with additional soy sauce. Transfer to a serving dish and sprinkle with the scallions.