Vietnamese Stir-Fried Rice Noodles With Beef (Phở Xào Thịt Bò)
Are you looking for a tasty and simple dish to make from Pho noodles? Vietnamese stir-fried rice noodles are your perfect answer! Follow the instructions below to whip up this delicacy.
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Servings: 5 servings
Calories: 837kcal
Ingredients
- 1.1 pounds (500 grams) beef
- 1 egg
- 1.1 pounds (500 grams) Pho noodles
- 1 large onion
- 0.33 pounds (150 grams) bean sprouts
- 0.33 pounds (150 grams) garlic chives
- 0.33 pounds (150 grams) bok choy
- 1 medium carrot
- 1.77 ounces (50 grams) scallions
- 1.77 ounces (50 grams) cilantro
- 1.77 ounces (50 grams) shallots
- 1.77 ounces (50 grams) garlic
- 1 tablespoon oyster sauce
- 1.5 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon sugar
- 1 teaspoon salt
- 0.5 bowl of chicken stock
- Cooking oil
For marinating the beef
- 1 tablespoon oyster sauce
- 1.5 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon pepper
- 1 tablespoon sugar
- 1 tablespoon cornstarch
For marinating the noodles
- 1 tablespoon oyster sauce
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon sugar
- 1 tablespoon salt
- 1 tablespoon of cooking oil
Instructions
- Peel and clean the onion. Then, cut it into wedges.
- Cut the bok choy into bite-sized pieces. Separate the leaves and stems.
- Peel the carrot, wash, and cut it into bite-sized slices.
- Chop the garlic chives and scallions into bite-sized pieces.
- Mince the shallots and garlic.
- Slice the beef against the grain into your preferred size.
- Marinate the beef with minced garlic, minced shallots, oyster sauce, soy sauce, sugar, sesame oil, pepper, and cornstarch for 30 minutes.
- Put the Pho noodles in a large bowl and separate the noodles that stick together.
- Mix the noodles with sesame oil, oyster sauce, soy sauce, cooking oil, salt, sugar, and egg.
- Add a little minced garlic and shallots to a heated pan and fry them until fragrant.
- Pour in the marinated noodles and stir-fry them for about 3 minutes. Set aside.
- Add more minced garlic and shallots to the same pan and fry until fragrant.
- Add the beef and stir-fry it over high heat until medium well (about 80% cooked). Set aside.
- Add the prepared carrots, bok choy stems, and onions to the pan. Stir-fry the veggies briefly.
- Pour in the chicken broth and season it with sesame oil, oyster sauce, sugar, salt, and rice vinegar.
- Stir in the garlic chives and bok choy leaves. Season them with 1.5 tablespoons soy sauce and stir well.
- Add the bean sprouts and give everything a good stir.
- Add the beef back to the pan and mix it with the vegetables. Cook them for about 2 to 3 minutes.
- Sprinkle the scallions on top. Stir once again and turn off the heat.
- Enjoy!
Video
Notes
- The cooking time is based on 5 servings.
- Feel free to add enoki mushrooms, sausages, tomatoes, Chinese cabbage, mustard cabbage, etc., to the stir fry.
- You should use high heat to stir-fry the beef so that the meat doesn't produce excess liquid.
- When stir-frying the meat for the first time, only cook it until medium well since you'll stir-fry it with the vegetables later on.
- Marinating the noodles will enhance their flavor and give them a delightful yellow color.
- Don't marinate the beef with salt, as doing so will make it tough.
- You can serve the noodles with soy sauce and sliced chili pepper or soy sauce and a little Vietnamese sate sauce.
Nutrition
Calories: 837kcal | Carbohydrates: 106g | Protein: 27g | Fat: 33g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 3262mg | Potassium: 798mg | Fiber: 5g | Sugar: 11g | Vitamin A: 5518IU | Vitamin C: 46mg | Calcium: 162mg | Iron: 5mg