Vietnamese Stir-Fried Beef with Jicama (Bò Xào Củ Sắn)
If you are looking for an easy weeknight meal full of texture and savoury flavour, this Vietnamese Stir-Fried Beef with Jicama is ready to impress. Tender strips of flank steak cook quickly alongside crisp, naturally sweet jicama matchsticks, creating a wonderful contrast in every single bite. We love tossing in a handful of softened dried shrimp for an extra layer of umami chewiness, but the stir-fry shines beautifully either way. Whether you pile it over warm jasmine rice or assemble a refreshing vermicelli bowl with garden herbs, crushed peanuts, and tangy nuoc cham, this colourful dish brings the vibrant spirit of Vietnamese home cooking straight to your family table.
Recipe for Vietnamese Stir-Fried Beef with Jicama (Bò Xào Củ Sắn)
Vietnamese Stir-Fried Beef with Jicama (Bò Xào Củ Sắn) combines thinly sliced flank steak, sweet jicama, and savoury aromatics into a satisfying meal you can prepare in under thirty minutes. Marinated in oyster sauce, soy sauce, and garlic, the beef sears quickly over high heat to stay juicy and tender while the jicama retains its delightful crunch. It pairs effortlessly with steamed rice for a cosy dinner, or with rice vermicelli, crisp lettuce, fragrant mint, scallion oil, and prepared fish sauce for an energizing noodle bowl everyone will enjoy.Please refer to the video instructions at the end of the recipe if you’d like to see how to make Vietnamese Stir-Fried Beef with Jicama (Bò Xào Củ Sắn) in action.
Equipment
- 1 wok or large skillet
Ingredients
- 425 grams beef flank
- 500 grams jicama
- 35 grams dried shrimp optional
- 1 tablespoon freshly minced garlic
- 1 tablespoon freshly minced shallot
Beef Marinade:
- 2 tablespoons oyster sauce
- 1 tablespoon soy sauce
- ½ tablespoon freshly minced garlic
- 1 teaspoon cornstarch
- 1 teaspoon black pepper
- 2 teaspoons vegetable oil
Seasoning (to taste):
- Oyster sauce, salt, mushroom powder, sweet cooking wine or water (as needed)
Optional Toppings and Sides:
- Rice vermicelli
- Crushed peanuts
- Crispy fried shallots
- Green onion oil
- Prepared fish sauce
- Lettuce mint leaves, cilantro
Instructions
Prepare the Ingredients:
- If using dried shrimp, place them in a small bowl and cover with water. Soak for 15-20 minutes, until softened. Drain well.
- Peel the jicama and cut it into matchsticks.
- Slice the beef into bite-sized pieces. In a bowl, combine the sliced beef with the oyster sauce, soy sauce, garlic, cornstarch, black pepper, and vegetable oil. Marinate for 15 minutes.
Stir-fry:
- Heat 2 tablespoons of vegetable oil in a wok or large skillet over high heat. Add half of the garlic and shallot. Stir briefly, until fragrant.
- Add the beef in a single layer and stir-fry for 1-2 minutes, until nearly cooked. Transfer the beef to a bowl.
- Add a little more oil to the pan. Add the remaining garlic and shallot, and sauté until fragrant.
- Add the drained dried shrimp, if using, and cook for about 1 minute. Add the jicama and 1 tablespoon of oyster sauce. Stir-fry for 2–3 minutes, keeping the jicama crisp-tender. If the pan gets dry, add a little water or sweet cooking wine.
- Return the beef and any juices to the pan. Season with salt and mushroom powder to taste. Toss everything together for about 1 minute, then turn off the heat.
Serve:
- Serve hot with steamed rice, or make a vermicelli bowl with lettuce and herbs. Add green onion oil, crushed peanuts, crispy fried shallots, and prepared fish sauce, if desired.