Ingredients
Scale
A. Protein & Vegetables
- 12 oz beef sirloin or flank steak, sliced thin against the grain
- 1 bunch Chinese broccoli (gai lan) or broccolini, chopped
- 1 cup fresh bean sprouts
- ½ yellow onion, thinly sliced
- 2 green onions, cut into 2-inch sections
- 2 cloves garlic, minced
- 2 tbsp neutral oil (vegetable, canola, avocado)
B. Noodles
- 8 oz dried flat rice noodles (labeled “Hu Tieu” or “Banh Pho”)
- Warm water, for soaking
C. Beef Marinade
- 1 tbsp oyster sauce
- 1 tbsp light soy sauce
- 1 tsp sesame oil
- 1 tsp cornstarch
- ½ tsp sugar
- Ground black pepper, to taste
D. Stir-Fry Sauce
- 2 tbsp oyster sauce
- 1 tbsp light soy sauce
- 1 tbsp dark soy sauce (for color and depth)
- 1 tsp sugar
- 1 tsp fish sauce (optional)
- ¼ cup chicken broth or water
Instructions
1. Soak the Noodles
- Place rice noodles in a large bowl of warm water.
- Soak for 25–30 minutes until softened but still slightly firm.
- Drain and rinse under cold water. Toss lightly with oil to prevent sticking.
2. Marinate the Beef
- In a mixing bowl, combine sliced beef with all marinade ingredients.
- Mix well and let rest for 20–30 minutes while preparing other components.
3. Prepare the Sauce
- In a small bowl, mix oyster sauce, soy sauces, fish sauce (if using), sugar, and broth.
- Stir until smooth and set aside.
4. Blanch the Vegetables
- Boil water in a small pot.
- Add chopped Chinese broccoli and blanch for 1–2 minutes.
- Drain and rinse with cold water to stop cooking. Set aside.
5. Sear the Beef
- Heat 1 tbsp oil in a large skillet or wok over high heat.
- Add beef in a single layer and sear for 1–2 minutes per side.
- Cook in batches if needed to avoid overcrowding.
- Transfer to a plate once browned and cooked through.
6. Crisp the Noodles
- In the same pan, add 1 tbsp oil.
- Spread noodles evenly and press gently with a spatula.
- Let cook undisturbed for 2–3 minutes until slightly crispy on the bottom.
- Flip or stir gently to brown the other side lightly. Remove and set aside.
7. Cook the Aromatics
- Add garlic and sliced onions to the pan.
- Sauté for 30–45 seconds until fragrant.
- Add green onions and stir for another 30 seconds.
8. Combine and Stir-Fry
- Return beef and noodles to the pan.
- Add the blanched vegetables and pour in the sauce.
- Toss gently until everything is coated and heated through.
- Add bean sprouts at the end and stir lightly before removing from heat.
Notes
- Use a sharp knife: Slightly freezing the beef makes slicing thin pieces easier and cleaner.
- Cornstarch matters: It gives the beef a tender texture and helps it sear nicely.
- Don’t over-soak noodles: Over-soaked noodles will break apart during stir-frying. Check them frequently while soaking.
- Avoid stirring too much: Letting the noodles sit in the pan helps them develop crispy edges.
- Batch cooking: Cook beef and noodles in smaller portions to maintain high heat and avoid steaming.
- Keep ingredients nearby: Stir-frying goes fast. Prepare all ingredients ahead before you start.
- Prep Time: 30 minutes
- Cook Time: 15 minutes