📝 About This Recipe
A quintessential Vietnamese delicacy, this stir-fry marries tender ribbons of beef with the delicate, nutty sweetness of Tonkin jasmine flowers (Hoa Thiên Lý). Often found in home kitchens and high-end restaurants alike, it is celebrated for its elegant floral aroma and the beautiful contrast between the savory beef and the crunchy, vibrant green blossoms. This dish isn't just a meal; it's a sensory experience that captures the essence of a Vietnamese summer garden.
🥗 Ingredients
The Beef & Marinade
- 300 grams Beef Flank or Sirloin (sliced thinly against the grain)
- 1 tablespoon Oyster Sauce (use a high-quality brand)
- 1 teaspoon Soy Sauce
- 1 tablespoon Garlic (minced)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1 teaspoon Cornstarch (helps tenderize the meat)
- 1 teaspoon Vegetable Oil (to coat the beef while marinating)
The Flowers & Aromatics
- 300 grams Tonkin Jasmine Flowers (Hoa Thiên Lý) (stems trimmed, washed and drained)
- 3 cloves Garlic (smashed and roughly chopped)
- 1 large Shallot (thinly sliced)
- 2 tablespoons Cooking Oil (neutral oil like canola or peanut)
- 1 teaspoon Fish Sauce (for a final touch of umami)
- 1/2 teaspoon Sugar (to balance the saltiness)
For Garnish
- 2 sprigs Cilantro (for brightness)
- 1 piece Bird's Eye Chili (sliced, optional for heat)
👨🍳 Instructions
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1
Place your beef in the freezer for 15 minutes before slicing; this makes it much easier to achieve paper-thin slices. Slice the beef against the grain into bite-sized pieces.
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2
In a medium bowl, combine the beef with 1 tablespoon minced garlic, oyster sauce, soy sauce, black pepper, cornstarch, and 1 teaspoon of oil. Mix well and let it marinate for at least 15-20 minutes.
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3
Prepare the Tonkin jasmine flowers by removing any tough stems or yellowing buds. Rinse them gently in a bowl of cold water and spin or pat dry thoroughly. Excess water will steam rather than stir-fry the flowers.
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4
Heat a wok or large heavy-bottomed skillet over high heat until it begins to smoke slightly.
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5
Add 1 tablespoon of oil and swirl to coat the pan. Add half of the chopped garlic and shallots, tossing for 10 seconds until fragrant.
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6
Add the marinated beef to the wok. Spread it out in a single layer and let it sear for 30 seconds without moving it to get a nice browning.
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7
Stir-fry the beef rapidly for another 1-2 minutes until it is about 80% cooked (still slightly pink in the center). Remove the beef and any juices from the wok and set aside on a plate.
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8
Wipe the wok clean if necessary and add the remaining 1 tablespoon of oil over high heat.
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9
Add the remaining garlic and shallots. Once they sizzle, toss in the Tonkin jasmine flowers.
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10
Stir-fry the flowers quickly for about 1-2 minutes. They should turn a vibrant, bright green and soften slightly but still retain a crisp 'snap'.
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11
Return the beef and its accumulated juices back into the wok with the flowers.
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12
Season with the fish sauce and sugar. Toss everything together for 30-45 seconds to allow the flavors to meld and the beef to finish cooking.
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13
Immediately transfer the dish to a serving platter. Overcooking the flowers will cause them to turn yellow and lose their delicate aroma.
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14
Garnish with freshly cracked black pepper, cilantro, and sliced chilies if desired.
💡 Chef's Tips
Always slice beef against the grain to ensure every bite is tender rather than chewy. Do not overcrowd the pan; if your wok is small, stir-fry the beef in two batches to maintain high heat. Tonkin jasmine flowers cook very quickly; they only need a 'breath of the wok' to be ready. If you cannot find Tonkin jasmine, young zucchini blossoms or even garlic chives are acceptable substitutes, though the flavor profile will change. Adding a teaspoon of oil to the marinade prevents the beef slices from clumping together in the hot wok.
🍽️ Serving Suggestions
Serve immediately with a bowl of steaming jasmine rice to soak up the savory juices. Pair with a side of 'Nước Chấm' (Vietnamese dipping sauce) or a simple bowl of soy sauce with sliced chilies for extra seasoning. Accompany with a light Vietnamese clear soup (Canh) like melon or spinach soup for a complete family-style meal. A crisp, chilled lager or a refreshing iced jasmine tea complements the floral notes of the dish beautifully.