Thit Bo Sao
Stir-fried Beef

1 clove of finely chopped or sliced garlic
½ teaspoon pepper
1 teaspoon cornstarch or flour
1 pound of thinly sliced sirloin tips prepared with a pinch of MSG
4 tablespoons sesame or olive oil
1 small onion, sliced
* 2 cups green beans, with ends removed and cut into small pieces
¼ cup water
1 teaspoon soy sauce

· This recipe can be made with celery, zucchini, eggplant, broccoli or other vegetables.

Combine garlic, pepper, cornstarch and 1 teaspoon oil in a mixing bowl, then add beef and mix well. Cover and let stand at room temperature for a half-hour or refrigerate overnight.

Heat 2 tablespoons oil over high heat for 1 minute in a wok, then add the meat. Stir quickly over high heat until beef begins to turn brown. Remove from pan and place in a large bowl and set aside.

Heat 2 tablespoons oil over high heat for 1 minute. Add onion and cook, stirring frequently until nearly tender.

To preserve the color and precook the green beans, parboil in hot boiling water. Add the blanched green beans and stir well. Add water, cover and turn heat to low. Simmer for 4 to 5 minutes or until beans are tender but crisp.

Uncover and add soy sauce and beef. Cover over medium heat for 1 to 2 minutes, until heated through.

Serve over hot Jasmine long grain rice.

I was first taught to prepare this dish by my friend and former college student, Phuong ThaoTran. She prepared the dish with chopped celery and tomatoes, but we prefer using green beans, and we omit the MSG. Other vegetables like zucchini, eggplant, broccoli or even tofu, could be added. Delicious! It takes about an hour to prepare and serves four.

— Carrie Daniel, mom to Chloe, 10, from China, and Robin, 8, from Vietnam