Description
This stir-fried Vietnamese beef and rice noodle dish features tender beef slices, flat rice noodles, and a savory sauce. Perfect for busy weeknights or meal prep when making traditional Beef Pho feels like too much.
Ingredients
Units
Scale
Sauce
- 1/4 cup light soy sauce
- 1/4 cup oyster sauce
- 1 teaspoon chicken bouillon powder or mushroom seasoning powder (optional)
- 1 teaspoon ground ginger
- 1/2 teaspoon five-spice powder
- 1 tablespoon granulated sugar
- 1/2 cup water or unsalted stock
Beef
- 1 lb beef (flank, strip, or sirloin steak)
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon five-spice powder
- 1 tablespoon minced garlic
- 1/8 teaspoon baking soda
- 1/4 cup water
- 1 whole egg (beaten)
- 1/3 cup cornstarch
Aromatics & Vegetables
- 1 lb bok choy/green onions
- 1 small yellow onion (peel and slice into wedges)
- 1 tablespoon minced garlic
- Neutral oil for frying
Noodles
- 14 oz dried flat rice noodles or 2 lbs fresh rice noodles
Instructions
- Make the Sauce: In a small bowl, combine the sauce ingredients (light soy sauce, oyster sauce, bouillon powder/mushroom seasoning powder, ground ginger, five-spice powder, sugar and water/stock). Stir to combine and adjust to taste if needed then set aside.
- Prepare the Beef: Thinly slice the beef against the grain into bite-sized pieces and marinate with salt, ground black pepper, five-spice powder, garlic, baking soda, water, egg, and cornstarch for at least 20 minutes.
- Fresh Noodles: If using fresh rice noodles, heat it up until warm in the microwave and use your hands to gently separate the strands. Set aside.
- Bulky Vegetables (Optional) & Dried Noodles: Use a large skillet or wok, add water (about 2-3 inches) and heat to a rolling boil. If you are using bulky vegetables, such as bok choy, separate the leaves and blanch for 30 seconds to 1 minute or until it turns dark green. Remove from water and set aside. Using the same water, blanch the dried noodles for about 5 minutes or until a noodle breaks apart between your fingers but with resistance. This will prevent overcooking when stir frying. Drain, rinse well and toss with some neutral oil or sesame oil to prevent sticking.
- Fry the Beef: Drain all the water from the skillet if you’re reusing the same skillet. Make sure it’s completely dry of water before adding oil. Add oil (about 1/4 inch for shallow frying) and heat until 350°F. Add the marinated beef and fry until just browned. If you’re using a small skillet, cook in batches to avoid overcrowding. Transfer to a wire rack or a plate lined with paper towels to drain off excess oil.
- Stir-Fry the Aromatics: Drain off most of the oil from the wok and leave a thin layer (about 3 tablespoons). Heat the oil on medium-high heat. Add yellow onions. Sauté for about 5 minutes or until lightly charred on the outside. Then add the whites of green onions and garlic (1 tablespoon).
- Combine & Finish: Add the noodles and sauce. You can add the sauce a little at a time to taste. Toss to combine. Add cooked beef, vegetables (if using) and green part of green onions. Stir-fry everything together for a minute or two until well combined. Plate it up and serve.
Notes
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: entree
- Method: Stovetop
- Cuisine: Asian, Vietnamese