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

🧂 Ingredients

• 0.5 lb beef

  (I like flank steak but you can use any beef cuts you like)
• 1/4 teaspoon salt
• 1 tablespoon minced garlic
• 1 teaspoon oyster sauce
• black pepper
• 1 yellow onion

  (small or medium)
• 0.5 lb baby bok choy
• 2 teaspoons fish sauce
• 2 teaspoons soy sauce
• 1/3 cup water

  (or stock)
• 3/4 teaspoon cornstarch
• dried Vietnamese pho noodles

  (2 servings)
• olive oil

Instructions

• 1 Thinly slice the beef against the grain and marinate with 1/4 teaspoon of salt,
  garlic, oyster sauce and freshly cracked black pepper.
• 2 Trim off the top and bottom of the onion, peel, cut in half and then thinly
  slice. Cut baby bok choy into shorter pieces. If the stems are large, slice in
  half lengthwise.
• 3 Mix together fish sauce, soy sauce, water (or beef stock) and cornstarch to make
  the sauce. Set aside.
• 4 Cook dried pho noodle according to package instructions but take it out 1 minute
  earlier than what is recommended in the instructions. Run it through cold water
  thoroughly, then set aside.
• 5 Put a pan over medium high heat. When it is hot, add some oil and the beef. Let
  the beef cooked undisturbed for about 30 seconds and then start stir-frying.
  When it is about 80% cooked, transfer to a plate.
• 6 Add a little more oil to the pan and then add onions and baby bok choy. Quickly
  stir-fry to soften them. 
• 7 Add rice noodles and beef back to the pan and the sauce. Stir-fry and mix well
  until everything is fully cooked. Adjust seasoning to taste and sprinkle with
  more black pepper. Transfer to clean plates and serve immediately.

Nutrition Info