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 Maggi , or low sodium soy sauce
- 1 tsp tapioca starch
- 2 Tbsp water
- 1 Tbsp hoisin
- 1 Tbsp fish sauce
- 1 tbsp sugar
Marinade:
- 1 lb beef tenderloin, sliced thin
- 1 tsp Maggi , or low sodium soy sauce
- 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, 1/2 inch
- 8 green onions, cut into one-inch pieces, separate white from green
- 2 cups Chinese broccoli, cut into 2 inch pieces
- 1 package pho noodles, dried
- 2 cups bean sprouts
Instructions
- 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.
- While that is marinating, prepare the rest of the ingredients
- For the dried pho noodles, cook as per the instructions on the package for the pan fried version.
- In a wok on medium high heat, add oil and cook onions, including the white part of the green onions, for 2 minutes.
- Add beef and Chinese broccoli and stir fry for 3 minutes.
- Add noodles and push noodles aside so there’s an area of the wok exposed and pour the stir fry sauce directly on the wok. Gently toss everything together so the sauce coats all the noodles.
- Add bean sprouts and the greens of the green onion and gently mix in.
Nutrition
Serving: 1portion | Calories: 299kcal | Carbohydrates: 15g | Protein: 29g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Cholesterol: 73mg | Sodium: 477mg | Potassium: 656mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1300IU | Vitamin C: 24mg | Calcium: 90mg | Iron: 3mg