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Vietnamese-Style Stir-Fried Beef with Tomatoes

4 to 6 Servings

30 minutes

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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.

4 to 6



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.

30 minutes


  • 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


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