Stir-Fried Water Spinach and Beef (Rau Muong Xao Thit Bo)

Delicious and easy to make!Looking for ways to incorporate nutrient-rich leafy greens into your diet?  Then you must try this easy stir-fry dish made with water spinach.  Water spinach (as you may have guessed from its name) is a juicy, leafy green loaded with vitamins A, C, iron and fiber.  With its long tapered leaves and abundant stalks, this vegetable is sturdy and crunchy making it a perfect candidate for stir-frying.  In this simple dish, we stir-fry the water spinach with beef and minimal spices for a really healthy and satisfying dish.  Enjoy!

Watch the video below for instructions.


1 1 /2 lbs water spinach
1/2 tsp salt

6 garlic cloves
1/2 lb beef (top sirloin or flank steak)
1/2 tsp vegetable oil
1/2 tsp fish sauce
1 tsp oyster sauce
1/8 tsp ground black pepper

1/2 Tbsp vegetable oil
1/2  Tbsp oyster sauce
1/2 Tbsp fish sauce
1/8 tsp ground black pepper


Smash the garlic cloves, remove the skin and discard.  Place 5 garlic cloves into a separate bowl and set aside for now.  Mince the remaining garlic clove and place into a medium bowl.

Slice the beef into 1/4-inch thick strips and place into the bowl with the minced garlic.  Add the marinade ingredients:  vegetable oil, fish sauce, oyster sauce and ground black pepper.  Combine well.  Marinate in the refrigerator while continuing with the next steps.

Using scissors, cut the water spinach (leaves and stems) into 3-inch sections.  Discard any leaves or stems that are dry, damaged or eaten by bugs.  Wash the greens in cool water rinsing at least twice.

Bring a large pot of water to a rapid bowl and then add salt.  Immerse the greens in the hot water for 30 seconds.  Drain in a large colander and rinse with cold water.  Toss to remove the excess water.

Heat a large wok over Medium High heat.  When hot, add the vegetable oil.  Add the smashed garlic cloves and stir-fry for 30 seconds.  Add the beef and stir-fry for 30 seconds.  Add the water spinach and stir-fry for 2 minutes.  Season with oyster sauce and fish sauce.  Stir-fry for another minute.

Sprinkle with ground black pepper.

Serve hot!

Yields: 4 servings

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2 Responses to Stir-Fried Water Spinach and Beef (Rau Muong Xao Thit Bo)

  1. Gary Kaetzel September 26, 2014 at 1:11 am #

    Hi Trang! I was wondering…would chicken work as well as beef? Not that I don’t like beef! I just happen to have some frozen boneless skinless chicken breast that I don’t have any immediate plans for, and if that would work, fine! If you’d rather I use beef I will! My grocery store here has a cut of beef called “Beef for Stir-Fry”. I recently used it to make chili. If I don’t use the chicken this time,, it’ll keep! You can use it for so many things!! Thanks!

    • Trang September 28, 2014 at 4:38 pm #

      Hi Gary,
      You can always substitute whichever meats and cuts you like in my stir-frys. Depending on who I make this dish for, I’ll often make it with chicken (like you did) pork or tofu. It’ll be delicious!

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