Introduction

Vietnamese Sautéed Morning Glory with Beef and Garlic, known locally as Rau Muống Xào Thịt Bò, is a vibrant and savory stir-fry that perfectly captures the essence of Vietnamese home cooking. This dish brings together tender strips of beef, crisp-tender morning glory (water spinach), and the irresistible aroma of fresh garlic. With a quick stir in a hot wok, the flavors come alive—savory, garlicky, slightly smoky, and full of freshness.

It’s a beloved everyday dish in Vietnam because it’s simple, affordable, and deeply satisfying. Morning glory is prized for its unique texture—tender leaves and hollow crunchy stems that soak up sauces beautifully. Combined with the rich umami of beef and a light seasoning of soy sauce, fish sauce, or oyster sauce, it creates a balanced dish that pairs wonderfully with steamed jasmine rice.

This recipe highlights what makes Vietnamese cuisine so special: fresh ingredients, quick cooking, and bold yet harmonious flavors. It’s a dish that feels both comforting and refreshing, making it perfect for family dinners or when you want to bring a taste of Vietnam to your table.

Why I Love This Recipe

I love this recipe because it embodies everything I admire about Vietnamese cuisine—freshness, balance, and flavor packed into a dish that comes together in minutes. The combination of tender beef, fragrant garlic, and crisp-tender morning glory creates a perfect harmony of textures and tastes. The beef brings richness, the garlic adds bold aroma, and the morning glory gives that light, refreshing crunch that makes every bite satisfying without feeling heavy.

What makes it even more special to me is how versatile and approachable it is. With just a handful of ingredients and a quick stir-fry, you can have a dish that feels restaurant-worthy yet homemade and comforting. It’s one of those meals that always reminds me that good food doesn’t have to be complicated—it’s about letting fresh ingredients shine.

I also love how this dish naturally feels nourishing. The greens are packed with vitamins, the beef provides protein, and the garlic adds both flavor and health benefits. When paired with a bowl of fluffy jasmine rice, it’s the kind of wholesome, hearty meal that never disappoints.

Most of all, I love how cooking this dish fills the kitchen with the irresistible aroma of garlic sizzling in a hot wok—a smell that always makes me excited to sit down and enjoy a comforting, flavorful meal.

Why It’s a Must-Try Dish

This dish is a must-try because it captures the very soul of Vietnamese home cooking—simple, fast, and bursting with flavor. The stir-fried morning glory, known as rau muống xào tỏi, is already a beloved classic across Vietnam, and when combined with tender beef, it transforms into a heartier, protein-rich meal that feels both comforting and vibrant.

What makes it truly special is its balance: the garlic infuses deep fragrance, the beef adds savory richness, and the greens bring freshness and crunch. It’s a perfect example of how a few humble ingredients can create something extraordinary.

It’s also incredibly versatile. You can serve it as a main dish with steamed rice for a complete dinner, or pair it with other Vietnamese favorites like grilled pork, spring rolls, or pho for a shared family meal. Beyond flavor, it’s a healthy option—rich in nutrients, protein, and fiber, yet light enough that you won’t feel weighed down.

If you’ve never tried morning glory before, this dish is the perfect introduction. It’s quick, flavorful, and delivers that authentic taste of Vietnam right to your table. Once you try it, you’ll understand why it’s a staple in Vietnamese households and why it deserves a place in yours too.

Recipe Information

• Preparation Time: 10 minutes
• Cooking Time: 5 minutes
• Total Time: 15 minutes
• Servings: 3–4
• Calories: ~220 per serving

Ingredients

For the Beef:

• 250 g (about 1/2 lb) beef sirloin or flank steak, thinly sliced against the grain
• 1 tbsp soy sauce
• 1 tsp oyster sauce
• 1/2 tsp sugar
• 1 tsp cornstarch
• 1/2 tsp sesame oil (optional)

For the Stir-Fry:

• 300 g (about 10 oz) morning glory (water spinach), washed and cut into 3–4 inch lengths
• 3 tbsp vegetable oil (divided)
• 5 cloves garlic, minced or sliced thin
• 1 tbsp oyster sauce
• 1 tsp fish sauce
• 1 tsp sugar
• 2 tbsp water or light chicken broth
• Fresh ground black pepper, to taste

Directions

1. Marinate the Beef – In a bowl, combine beef with soy sauce, oyster sauce, sugar, cornstarch, and sesame oil. Mix well and set aside for at least 10 minutes.
2. Heat the Pan – Place a wok or large skillet over high heat. Add 1 tbsp oil.
3. Sear the Beef – Quickly stir-fry beef for 1–2 minutes until just browned but not fully cooked. Remove and set aside.
4. Cook the Garlic – Add remaining oil to the wok. Sauté garlic for 20–30 seconds until fragrant.
5. Add Morning Glory – Toss in the morning glory and stir quickly.
6. Season – Add oyster sauce, fish sauce, sugar, and water/broth. Stir-fry for 1–2 minutes until greens are just wilted but still vibrant.
7. Combine – Return beef to the pan, toss everything together for another 30 seconds.
8. Serve Immediately – Sprinkle with black pepper before serving.

Step-by-Step Preparation Method

1. Slice beef thinly for quick cooking and tenderness.
2. Marinate briefly to season and tenderize the meat.
3. Cook beef separately first so it doesn’t overcook while the greens wilt.
4. Use high heat for that wok-seared flavor.
5. Keep greens crisp by not overcooking—bright green means they’re ready.

How to Serve

• Serve hot with steamed jasmine rice.
• Add a side of Vietnamese dipping sauce (nước chấm) for extra flavor.
• Pair with other Vietnamese dishes like fried spring rolls or grilled pork for a full meal.

Additional Recipe Tips and Variations

• No morning glory? Use spinach, watercress, or Chinese broccoli.
• Make it spicy – Add fresh chili slices or a spoonful of chili paste.
• More sauce – Increase water/broth for a slightly soupy version to pour over rice.
• Extra aromatics – Add shallots or lemongrass for a flavor boost.

Freezing and Storage

• Refrigerator: Best eaten fresh, but can store in an airtight container for up to 2 days.
• Freezing: Not recommended—morning glory loses its texture after thawing.
• Reheating: Quickly reheat in a hot wok or skillet for 1–2 minutes to prevent sogginess.

Special Equipment Needed

• Wok or large skillet
• Sharp knife for slicing beef
• Spatula or tongs for stir-frying

FAQ

Q1: Can I use chicken instead of beef?
Yes—thinly sliced chicken breast or thigh works well.

Q2: How do I keep the greens from turning dark?
Cook quickly over high heat and avoid covering the pan for too long.

Q3: What’s the best cut of beef?
Tender cuts like sirloin, flank, or ribeye work best for quick stir-frying.

Q4: Can I make this vegetarian?
Yes—skip the beef and fish sauce, and use tofu with soy sauce for seasoning.

Conclusion

Vietnamese Sautéed Morning Glory with Beef and Garlic is a lightning-fast, flavorful, and wholesome dish that brings a taste of Southeast Asia straight to your table. With tender beef, fresh greens, and an irresistible garlic aroma, it’s proof that simple ingredients can create a truly memorable meal.