5 from 3 votes
Vietnamese Stir-fried Beef with Tonkin Flowers
Stir-fried beef with Tonkin flowers is a distinctive and savory dish in Vietnamese cuisine. This quick and easy dish features tender beef slices tossed with the unique edible flowers of Indo-China.
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
Servings:
2
people
Calories:
446 kcal
Course:
Main Course
Cuisine:
Vietnamese
Ingredients
- 10 oz beef thinly sliced against the grain
- 1 tablespoon garlic minced, divided
- 1/4 plus 1/8 teaspoon salt divided
- 1/8 teaspoon black pepper (plus more for serving)
- 3/4 teaspoon cornstarch
- 2 teaspoons water
- 1 1/2 teaspoons neutral cooking oil plus more for stir-frying, generic cooking oil
- 8 oz tonkin flowers
- 1 tablespoon oyster sauce
- 1/4 teaspoon fish sauce (or soy sauce)
Instructions
- Place beef in a mixing bowl. Add 1 teaspoon minced garlic, ¼ teaspoon salt, ⅛ teaspoon black pepper, cornstarch and water. Toss to combine, then mix in 1½ teaspoons cooking oil. Set aside to marinate for 10-15 minutes.
- Place a large pot filled with water over medium-high heat. Bring it to a boil, and then add the Tonkin flowers. Blanch the flowers for a minute or slightly more. Remove them from the pot and give them a rinse under cold water. Set aside to drain.
- Place a heavy-bottomed pan over medium-high heat. Once the pan is hot, add cooking oil to coat the bottom. Add the beef in a single layer and let them cook undisturbed briefly for about 20-30 seconds. Then add the oyster sauce, and stir-fry for a few more seconds and transfer to a plate while the beef is still slightly pink.
- Add more cooking oil to the pan if needed. Adjust the heat to medium and add the remaining garlic. Sauté briefly until the garlic is fragrant.
- Add the blanched Tonkin flowers. Stir and toss to cook for about 1-2 minutes until the doneness is almost to your liking. Season with ⅛ teaspoon salt.
- Return the beef to the pan. Stir and toss until both the beef and flowers are cooked through. Add the fish sauce (or soy sauce) and give everything a final stir. Adjust seasonings to taste.
- Transfer to a serving plate and sprinkle with more black pepper before serving.
Cup of Yum
Notes
- Unless you have a wok and a high-powered stove like in commercial kitchens, I recommend not skipping Step 2 (blanching the flowers). If we don't blanch them, it will take longer to stir-frying them, making them lose the vibrant green color.
Nutrition Information
Calories
446kcal
(22%)
Carbohydrates
7g
(2%)
Protein
27g
(54%)
Fat
34g
(52%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
15g
(75%)
Trans Fat
0.01g
(1%)
Cholesterol
99mg
(33%)
Sodium
817mg
(34%)
Potassium
652mg
(14%)
Fiber
0.1g
(0%)
Sugar
0.1g
(0%)
Vitamin A
2209IU
(44%)
Vitamin C
33mg
(37%)
Calcium
66mg
(7%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 2 people
Amount Per Serving
Calories 446
% Daily Value*
| Calories | 446kcal | 22% |
| Carbohydrates | 7g | 2% |
| Protein | 27g | 54% |
| Fat | 34g | 52% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 15g | 75% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 99mg | 33% |
| Sodium | 817mg | 34% |
| Potassium | 652mg | 14% |
| Fiber | 0.1g | 0% |
| Sugar | 0.1g | 0% |
| Vitamin A | 2209IU | 44% |
| Vitamin C | 33mg | 37% |
| Calcium | 66mg | 7% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.