Vietnamese Stir-Fried Flat Rice Noodles with Beef (Phở Xào Bò)

 

Vietnamese Stir-Fried Flat Rice Noodles with Beef (Phở Xào Bò)

• Author: Vicky Pham
 
• Total Time: 30 minutes
 
• Yield: 4 servings 1x

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
• 2 tablespoons 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
• 1/4 teaspoon baking soda
• 1/4 cup water
• 1 beaten egg (beaten)
• 1/4 cup cornstarch

Aromatics & Vegetables

• 5 green onions or 4 bok choy (or both)
• 1 small yellow onions (peel and slice into wedges)
• 1 tablespoon minced garlic
• Neutral oil for frying

Noodles

• 14 oz dried flat rice noodles (400g, sometimes labeled as Pad See Ew)

Instructions

1. 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.
2. 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.
3. Blanch the Bulky Vegetables & Noodles: Using 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 noodles for about 5 minutes or until a noodle breaks apart between your fingers but with resistance. Avoid overcooking. Drain, rinse well and toss with some neutral oil or sesame oil to prevent sticking.
4. 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 1/2 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.
5. Stir-Fry the Aromatics: Drain off most of the oil from the wok and leave a thin layer (about 2 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).
6. 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.