Vietnamese Chayote Squash with Beef (Su Su Xao Thit Bo)

5 from 7 votes

Vietnamese Chayote Squash with Beef, or Su Su Xao Thit Bo, was one of my mom's dishes I always looked forward to. Thinly sliced beef caramelized with crunchy chayote squash, onion, and oyster sauce makes for a delicious, easy, and nutritious side dish.

Prep Time 30

Cook Time 10

Total Time 40

Servings servings

Calories 175

Author Jessica Kwon

Ingredients

½ lb thinly sliced steak or shaved beef
1 teaspoon fish sauce
2 chayote squash peeled, cored, and thinly sliced; about 4 cups
½ onion sliced; about ¾ cup
2½ tablespoon oyster sauce
2-3 cloves garlic minced
2 tablespoon water
Salt and pepper to taste
Cooking oil

US Customary - Metric

Instructions

To a large bowl, add beef, fish sauce, ¼ teaspoon salt, and ¼ teaspoon pepper. Mix thoroughly and let marinade for 30 minutes. Meanwhile, prep the vegetables.
After beef is done marinading, heat 1-2 tablespoon oil in a large skillet or wok over high heat. When hot, add beef and cook until little pink remains, about 2-3 minutes. Then transfer to a plate and set aside.
If needed, add a splash more oil. Add chayote, onion, ¼ teaspoon salt, and ¼ teaspoon pepper. Sauté for about 5 minutes, stirring frequently, over high heat until vegetables starts to soften.
Add oyster sauce and garlic. Stir until oyster sauce is evenly distributed and garlic is fragrant, about 30 seconds.
Pour in water and use your wooden spoon to scrape any browned bits on the bottom of the pan. Keep cooking until most of the water is absorbed and vegetables start to get translucent.
Finally, add beef, including any juices, and stir until warmed through. Season to taste and serve.

Nutrition