Fried Spinach (Rau Muong Xao)

This dish reimagines the classic Vietnamese rau muong xao by incorporating savory beef strips for added heartiness. The fresh spinach wilts quickly in the hot wok, absorbing the umami-rich fish sauce and aromatic garlic. The beef is tenderized with cornstarch, ensuring it remains juicy alongside the crisp-tender greens. Bright tomato wedges add a subtle acidity that cuts through the richness of the oil and meat. It is a quick, flavorful side dish that pairs beautifully with steamed rice. Perfect for weeknight dinners when you want something nutritious yet deeply satisfying, this recipe balances earthy greens with savory protein. The high-heat cooking method preserves the vibrant color and texture of the vegetables while delivering a robust, home-style flavor profile that brings warmth to any table.

Cooking Method: Frying, Stir Frying

Cuisine: Thai

Courses: Side Dishes

Difficulty: Advanced

Servings: 4

Calories: 582.8

Dietary: Gluten-free

Description

This dish reimagines the classic Vietnamese rau muong xao by incorporating savory beef strips for added heartiness. The fresh spinach wilts quickly in the hot wok, absorbing the umami-rich fish sauce and aromatic garlic. The beef is tenderized with cornstarch, ensuring it remains juicy alongside the crisp-tender greens. Bright tomato wedges add a subtle acidity that cuts through the richness of the oil and meat. It is a quick, flavorful side dish that pairs beautifully with steamed rice. Perfect for weeknight dinners when you want something nutritious yet deeply satisfying, this recipe balances earthy greens with savory protein. The high-heat cooking method preserves the vibrant color and texture of the vegetables while delivering a robust, home-style flavor profile that brings warmth to any table.

Ingredients

6 ounce Rump steak
1 ea Medium onion
1 teaspoon Black pepper
1 1/2 tablespoon Fish sauce (nuoc mam)
1 tablespoon Cornstarch
1 bunch Fresh spinach
1 ea Large tomato
1 ea Clove of garlic
3 tablespoon Oil

Directions

1
Trim fat from the rump steak and slice thinly against the grain.
2
Finely chop the medium onion.
3
In a bowl, combine sliced beef, chopped onion, 1/2 teaspoon black pepper, 1/2 tablespoon fish sauce, and cornstarch. Toss to coat evenly and marinate for 5 minutes.
4
Rinse the fresh spinach and cut large leaves into thirds.
5
Slice the tomato into thin wedges and crush the garlic clove.
6
Heat 1 1/2 tablespoons of oil in a large frying pan or wok over medium-high heat.
7
Add the crushed garlic and stir-fry until fragrant, about 30 seconds.
8
Add the spinach to the pan and stir-fry for 3 minutes until wilted but still bright green.
9
Add the remaining 1 tablespoon of fish sauce and the tomato wedges. Stir-fry for 2 minutes until tomatoes soften slightly.
10
Transfer the spinach mixture to a heated serving platter and set aside.
11
Heat the remaining 1 1/2 tablespoons of oil in the same pan over high heat.
12
Add the marinated beef and onion mixture to the hot pan. Stir-fry for 5 minutes, breaking up any clumps, until beef is browned and cooked through.
13
If the pan becomes too dry or meat sticks, add 2 tablespoons of water to deglaze.
14
Spoon the cooked beef and onion mixture over the spinach on the serving platter.
15
Sprinkle with the remaining 1/2 teaspoon of black pepper and serve immediately.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 582.8kcal

% Daily Value *
Total Fat 35.6g55%
Saturated Fat 11.8g60%
Cholesterol 123.0mg41%
Sodium 423.0mg18%
Total Carbohydrate 16.9g6%
Dietary Fiber 2.1g9%
Sugars 2.1g
Protein 46.7g94%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best results, ensure the pan is very hot before adding the beef to achieve a good sear.

If you prefer less sodium, reduce the fish sauce and add a splash of lime juice for brightness.

Water spinach (morning glory) is the traditional vegetable for this dish, but regular spinach works well as a substitute. If using water spinach, trim the tough ends.

This dish is best served immediately while hot and crisp. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days, though the spinach may release more water upon reheating.

For a spicier kick, add sliced fresh chilies or a dash of chili sauce with the garlic.

Keywords: spinach, beef, stir-fry, fish-sauce, garlic, tomato, vietnamese, healthy, quick-dinner, vegetables, protein, wok, umami, side-dish, rice-companion, leafy-greens, asian-cuisine

Read it online: https://www.chefs-mate.com/recipe/fried-spinach-rau-muong-xao/