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Pho Xao Thit Bo

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By: Cindy Lam Lorimer
Prep Time: 30 minutes
Cook Time: 15 minutes
Servings: 4

Ingredients 

Stir fry sauce: 

  • 1 Tbsp dark soy sauce
  • 1 Tbsp low sodium soy sauce
  • 1 tsp tapioca starch
  • 2 Tbsp water
  • 1 Tbsp hoisin
  • 1 Tbsp fish sauce

Marinade:

  • 1 lb beef tenderloin, sliced thin
  • 1 tsp Maggi, or low sodium soy sauce
  • 1 Tbsp cornstarch
  • pinch sugar
  • pinch black pepper
  • ½ tsp garlic powder
  • 2 Tbsp sesame oil
  • 4 garlic cloves, chopped
  • 2 Tbsp stir fry sauce

Ingredients:

  • 1 onion, sliced vertically, ½ inch thick
  • 2 cups Chinese broccoli, thinly sliced diagonally across
  • 1 package dried pho noodles, or fresh pho noodles
  • 2 cups bean sprouts
  • 1 cup chives, cut into one inch pieces

Instructions

  • If using dry noodles, soak overnight, then when stir frying do one portion at a time. Do not cook all the noodles at once as the noodles will break.
  • If using fresh noodles, then unravel noodles and fry one portion at a time.
  • Mix all the ingredients for the stir fry sauce and set aside.
  • Mix all ingredients for the marinade sauce and massage into beef. Set aside. You want to marinade the beef for 15-30 minutes.
  • In a wok on medium high heat, add oil and cook onions for 2 minutes.
  • Add beef and Chinese broccoli and stir fry for 3 minutes. Then add noodles, 1/3 at a time, and gently stir until noodles soften. Finally add bean sprouts and chives and gently mix in.

Nutrition

Serving: 1portion | Calories: 496kcal | Carbohydrates: 59g | Protein: 30g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Cholesterol: 73mg | Sodium: 469mg | Potassium: 641mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1496IU | Vitamin C: 25mg | Calcium: 93mg | Iron: 3mg

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