Thit Bo Xao Su Su / Beef and Chayote Stir Fry

I love pho, bun bo hue, or really any dish you’d find at any Vietnamese restaurant, just as much as, or maybe even more, than the average person. My love for Vietnamese food runs deep, and I could honestly talk about it for days on end. But as strongly as I feel about Vietnamese restaurant food, the dishes that I crave and find myself making again and again are the humble homestyle dishes I grew up eating in my mom’s kitchen. These types of dishes are what you would find in a typical cơm gia đình or Vietnamese family meal. Simple and humble dishes that filled our table every night, while all my brothers and sisters crowded around to share them. Nothing fancy, no long preparations, just honest and comforting dishes that always remind me of home. This thit bo xao su su, or Vietnamese beef and chayote stir fry, is exactly that kind of dish. Tender marinated beef slices stir-fried with thin pieces of chayote, all tossed together with oyster sauce to create a delicious meal that comes together in less than 30 minutes from start to finish.

Why You Will Love This Recipe

• It comes together in about 30 minutes. There is very little prep and even less active cooking time, which makes it perfect for those busy weeknights when both time and energy are low
• It uses a short, affordable ingredient list. One pound of beef and two chayote will feed the whole table! Meals like this are meant to stretch the dollar
• It’s comforting. Whether you grew up eating com gia dinh, or are new to Vietnamese food, this is the kind of meal that makes you feel closer to Vietnamese culture.
• It is endlessly flexible. Swap the protein for your choice, add different vegetables, or adjust the seasoning to your liking. Once you know the foundation of the recipe, you can make it your own!

What Is Chayote (Su Su)?

If you have never cooked with chayote, this is a great place to start. Chayote, called su su in Vietnamese, is a pale green, pear-shaped squash that you’ll usually find near the other gourds at Asian and Latin markets, and increasingly at regular grocery stores too. It has a mild, faintly sweet flavor, somewhere between cucumber and zucchini, and a firm, refreshing crunch that holds up even after cooking. Think of it as a blank canvas. On its own, it tastes clean and light, so it soaks up whatever savory flavors you cook it with. That makes it perfect for this recipe.

How to Process Chayote

Chayote is simple to prep once you know the one quirk to watch for. When you peel it, it releases a sticky sap that can leave your hands feeling tacky and uncomfortable. While it is completely harmless, it can be bothersome, so my tip is to either peel it under running water or, with gloves on, to prevent the sap from getting on your hands and fingers.

Once your chayote is all peeled, cut it in half, and then, optionally, I like to remove the seeds by coring it with a spoon. A lot of folks like eating the center, though, and it’s completely up to your own preference. From here, just thinly slice, and they’re ready to be cooked!

How to Make Thit Bo Xao Su Su

Marinate the beef. Thinly slice your beef sirloin against the grain into thin strips. Optionally, before slicing, place the beef in the freezer for 1-2 hours to help the meat firm up, making it easier to slice. Then, in a bowl, combine the sliced sirloin with Dear Mam fish sauce, sugar, MSG, and oil. Toss until every piece is coated, then let it vibe out while we prep the chayote.

Prep the chayote. Peel, seed, and thinly slice your two chayote as described above. Set them aside.

Sear the beef. Heat a wok or large skillet over high heat. Add a splash of oil and minced garlic, and sauté for 1-2 minutes or until fragrant. Then add the marinated beef in a single layer and let it sear for about 2 minutes, stirring just enough to cook it through. You want a quick, hot sear so the beef stays juicy. Transfer it to a plate and set it aside

Stir-fry the chayote. In the same pan, add 1 tablespoon oil, then the sliced chayote. Cook for 1-2 minutes to soften. Add the beef back into the pan along with all of its juices. Season with oyster sauce and black pepper. Stir fry for another couple of minutes, or until it’s well combined and everything is cooked through.

Garnish and serve. Slide it onto a plate and finish with sliced green onions, fried garlic, and a some fresh ground black pepper. Serve it hot with steamed rice, and pair it with a soup or some other veggies for a complete family meal. Enjoy!

Tips for the Best Stir Fry

• Get your pan screaming hot before the beef goes in. A hot pan sears the beef fast and keeps it tender instead of steaming it gray.
• Do not overcook the chayote. Its whole appeal is that fresh, crisp bite. Pull it off the heat while it still has snap.
• Cook the beef and chayote separately, then combine. This keeps the beef juicy and gives the squash room to sear instead of stew.
• Have everything prepped before you turn on the heat. Stir frying moves quickly, so slice, marinate, and measure first.

Substitutions and Variations

• Change the protein. Thinly sliced chicken, pork, or shrimp all work beautifully in place of the beef. Keep the same marinade.
• Bulk it up. Add sliced carrots, onion, or bell pepper, along with the chayote, for more color and variety.
• No chayote? Zucchini or yellow squash makes a fine stand-in. It cooks faster and releases more water, so keep the heat high and the cooking time short.
• Make it with egg. For a lighter meatless version, scramble a couple of eggs and fold them through the stir-fried chayote instead of the beef.