Bò Xào Su Su
Bò Xào Su Su·(baw saow soo soo)
Mâm Cơm Gia Đình: The Weeknight Equilibrium
If you grew up in a Vietnamese household, the aggressive clang of a spatula against a wok and the aroma of garlic and oyster sauce caramelizing meant one thing: dinner was almost ready. Bò Xào Su Su is the quintessential weeknight stir-fry, representing the perfect equilibrium of the family meal. The rich, savory beef balances beautifully against the sweet, crisp hydration of chayote squash. It is a practical, deeply comforting dish that pulls no punches, tasting exactly like home without asking for more time than you have on a busy Tuesday night.
Before you start
Firm up the beef.
Place the steak in the freezer for 20 minutes before prep; this firms up the meat and makes it significantly easier to slice thinly against the grain.
Conquer the chayote sap.
Raw chayote releases a sticky, latex-like sap that dries on your hands like glue. Peel the squash under a gentle stream of cold running water, or rub a little cooking oil on your hands before you start so the sap washes right down the drain.
Ingredients
- flank steak, sirloin, or tenderloin1/2 lb
- chayote squash2 med
- carrot1/2 small
- oyster sauce1 tbsp
- soy sauce1 tsp
- chicken or mushroom bouillon powder1 tsp
- neutral cooking oil3 tbsp
- garlic5 med clove
- shallot1 small
- premium fish sauce1 tsp
- water1/4 cup
- scallions2 med
- fresh cilantro1 handful
- black pepper1/4 tsp
Method
- 01
Marinate the beef.
In a medium bowl, combine the thinly sliced beef with the oyster sauce, soy sauce, bouillon powder, 1 tablespoon of the oil, 2 cloves of the minced garlic, the minced shallot, and the black pepper. Massage the marinade into the meat so every slice is coated and let it sit at room temperature for 15 minutes.
- 02
Flash-fry the meat.
Place a large wok or a heavy-bottomed skillet over medium-high heat with 1 tablespoon of oil. When the oil is shimmering, add the marinated beef in a single layer, let it sit undisturbed for 15 seconds to sear, then stir-fry rapidly for 1 to 2 minutes until browned on the outside but still slightly pink on the inside. Immediately remove the beef and all its juices to a plate so it does not overcook.
- 03
Blister the vegetables.
Return the empty pan to the heat and add the remaining 1 tablespoon of oil. Toss in the remaining minced garlic and let it sizzle for 10 seconds until fragrant, then add the julienned chayote and carrots. Stir-fry for 2 minutes to blister the vegetables.
- 04
Steam the squash.
Pour in the water to create a burst of steam that helps cook the dense squash without burning the garlic. Continue to stir-fry for another 3 to 4 minutes until the chayote begins to look slightly translucent but still has a firm crunch.
- 05
Establish the equilibrium.
Lower the heat to medium and pour the beef and all of its resting juices back into the pan with the chayote. Drizzle the fish sauce down the side of the hot pan to caramelize it and burn off the pungent smell, then toss everything together for 1 minute until the beef is fully cooked and the sauce lightly coats the vegetables.
- 06
Garnish and serve.
Turn off the heat and fold in the scallions and cilantro, letting the residual heat wilt them slightly. Transfer the entire dish to a serving platter, finish with a generous crack of black pepper, and serve immediately with steamed jasmine rice.
Notes
Do not skip the bouillon.
While Westernized recipes often rely solely on salt or soy sauce, authentic contemporary Vietnamese home cooking heavily utilizes hạt nêm, a savory granulated bouillon powder. Knorr chicken bouillon perfectly replicates this homeland taste.
The two-stage stir-fry is non-negotiable.
To get tender beef and crisp veggies, you must cook them separately. Cooking them together will cause the vegetables to release water and boil the meat, ruining the texture of both.