Thit Bo Xao Dau

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Thit Bo Xao Dau to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Thit Bo Xao Dau, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 1 clove garlic, minced
• 1/4 teaspoon ground black
• pepper
• 1 teaspoon cornstarch
• 1 teaspoon vegetable oil
• 1 pound sirloin tips, thinly sliced
• 3 tablespoons vegetable oil
• 1/2 onion, thinly sliced
• 2 cups fresh green beans, washed
• and trimmed
• 1/4 cup chicken broth
• 1 teaspoon soy sauce

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

In a large mixing bowl, combine garlic, black pepper, cornstarch, and 1 teaspoon vegetable oil

Step 2: Technique & Execution

Add beef, and mix well

Step 3: Technique & Execution

In a large wok, heat 2 tablespoons oil over high heat for one minute

Step 4: Technique & Execution

Add meat; cook and stir for about 2 minutes, or until beef begins to brown

Step 5: Technique & Execution

Transfer beef to a large bowl, and set aside

Step 6: Technique & Execution

Heat remaining 1 tablespoon oil in wok