Lau Bo Beef & Greens
Vietnamese beef and spinach sautéed in a garlicky, umami-rich sauce with fish sauce and lime. A weeknight one-pan dinner that tastes like a restaurant dish in under 10 minutes.
- Total time
- 12 min
- Servings
- 2
- Calories
- 285
- Protein
- 32g
Ingredients
- 12 oz beef ribeye or sirloin steak
- 4 cups fresh spinach or bok choy
- 4 cloves garlic, minced
- 2 tbsp fish sauce (nước mắm)
- 1 tbsp soy sauce
- ½ whole lime
- 1 tbsp sesame oil
- 1 whole shallot, sliced thin
Instructions
- 1
Slice beef against the grain into thin strips, about 1/4-inch thick. Pat dry with a paper towel.
- 2
Heat 1 tbsp olive oil in a large skillet over medium-high heat until it shimmers, about 90 seconds.
- 3
Working in one batch, sear beef 60 seconds per side without stirring—edges should look caramelized. Transfer to a plate.
- 4
Add remaining oil, then cook shallot and garlic until fragrant, 30 seconds. Stir constantly so garlic doesn't burn.
- 5
Add spinach, fish sauce, and soy sauce. Toss until greens wilt, about 60 seconds. Greens will shrink noticeably.
- 6
Return beef to the skillet. Drizzle with sesame oil and squeeze lime juice over top. Toss gently and serve.
Tools you’ll need
- 12-inch skillet or wok
- wooden spoon
- paper towels
- cutting board
- chef's knife
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