Vietnamese Sautéed Morning Glory with Beef and Garlic
Fresh, vibrant, and packed with bold flavors, this Vietnamese Sautéed Morning Glory with Beef and Garlic is a quick and delicious stir-fry you’ll love. Tender slices of beef are cooked with crisp morning glory (water spinach) and fragrant garlic, then tossed in a savory, umami-rich sauce.
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
Instructions
- 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.
- Heat the Pan : Place a wok or large skillet over high heat. Add 1 tbsp oil.
- Sear the Beef : Quickly stir-fry beef for 1–2 minutes until just browned but not fully cooked. Remove and set aside.
- Cook the Garlic : Add remaining oil to the wok. Sauté garlic for 20–30 seconds until fragrant.
- Add Morning Glory : Toss in the morning glory and stir quickly.
- Season : Add oyster sauce, fish sauce, sugar, and water/broth. Stir-fry for 1–2 minutes until greens are just wilted but still vibrant.
- Combine : Return beef to the pan, toss everything together for another 30 seconds.
- Serve Immediately – Sprinkle with black pepper before serving.