Vietnamese Beef Sautéed With Onions and Garlic- Thit Bo Xao Hanh Tay

Dad’s Vietnamese beef sautéed with onions and garlic (Aka thit bo xao hanh tay).

Simple but delicious, my dad velvets his meat with a simple marinade of just oil, light soy sauce, potato starch and black pepper. Then he sautés onions/garlic and adds the beef.

Surprisingly there’s no fish sauce in this recipe, but I like to add a little at the end for a little boost of umami’ness.

Below recipe is approximate because I forgot to write it all down.

INGREDIENTS

Velveting:

12 oz London Broil (or any other soft beef cut)

~1 tsp Tea seed oil (Or light olive oil)

~1-2 tsp Low sodium Kikkoman soy sauce

~1 tsp Potato starch

~1/2 tsp Black pepper

1 tbs Tea seed oil (or light olive oil)
2-3 Garlic cloves (smashed and minced)
1/2 small white or sweet onion

Fish sauce (optional to taste)

PREPARATION

1. Slice meat thinly across grain and slightly tenderize the meat with the back of your cleaver or knife.

2. Add meat to a large bowl, and add oil, soy sauce and lightly sprinkle potato starch over the meat, lightly massage with hands and let marinate for about 10 -15 min minutes.

3. Heat up about 1-2 tbs of oil in a pan, until hot add sliced onions until a little softened (about a minute), then add garlic until fragrant (about another 30 seconds).

4. Add sliced meat on pan, spread the meat out so it’s evenly distributed across pan and let meat sear one one side for about 30 seconds without stirring, then turn to other side and cook until just cooked, turn off heat. Taste, add additional soy sauce, black pepper and/or add optional fish sauce and transfer to a serving plate.

5. Serve hot with a side of white rice or over a bed of greens/tomatoes as shown.