Pho Xao Thit Bo
Phở xào thịt bò is the Vietnamese take on stir-fried rice noodles with beef—similar to chow fun or pad see ew. With tender marinated beef, flat rice noodles, and crisp vegetables tossed in a savory sauce, this dish is comforting, flavorful, and full of wok-kissed aroma.
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 marinate 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