Stir-Fried Chayote and Beef (Su Su Xao Thit Bo)

This simple stir-fry is one that can be made quickly and is a tasty addition to any meal.  You’ve probably seen chayote at your grocery store and wondered what to do with this pear-shaped vegetable or simply over-looked it because it looks like a fruit but is stocked in the produce section next to the squashes and gourds.  The vegetable’s taste is mild and the texture is often described as a cross between a potato and a cucumber.  I find the texture similar to an unripened honeydew.  When stir-fried, try not to overcook it so you can enjoy the crunchy texture. You can stir fry this with any meat of your choice so if you’re not a huge fan of beef, feel free to substitute with chicken, pork or shrimp.

Watch the video below for instructions.

Ingredients

for the Meat Marinade:
1/2 lb beef sirloin tip (or any meat of your choice)
1/2 tsp sugar
1 tsp minced garlic
1 tsp vegetable oil
1 tsp soy sauce
1 Tbsp oyster sauce
1/4 tsp ground black pepper

for the Stir-Fry:
3 chayotes
1/4 red onion
1/2 Tbsp oil
1/2 tsp minced garlic
1 tsp soy sauce (or season to your taste)
1/8 tsp black pepper

Directions

Slice beef into thin strips, approximately 1/4-inch thick by 2-inches long.  Add all marinade ingredients to beef strips and combine everything together well.  Allow to marinate while continuing to next steps.

Remove skin from chayote using a vegetable peeler.  Cut vegetable into thin strips similar to the beef.

Thinly slice red onions.

Heat a wok over high heat. When hot,  add oil and minced garlic and stir fry quickly for 10 seconds.  Add beef and stir fry for 2 minutes partially cooking the meat.  Transfer beef  to a clean plate.

Add chayote and onions to wok and stir fry for 2-3 minutes.  Season with soy sauce and black pepper.  Stir fry for another 2 minutes.  Add beef back to wok and stir fry for another 2 minutes or until beef is cooked to the desired doneness.

Garnish with more ground black pepper.

Serve while hot.

Yields: 2-4 servings