Vietnamese · Dinner
Stir-Fried Rice Noodles with Beef
Flat rice noodles wok-tossed with thin-sliced beef sirloin over high heat, dark soy and oyster sauce, garlic, onion, tomato and scallion for a Vietnamese bo xao dish. The stir-fry balances savory-sweet caramelization from a quick hot wok sear with a fresh herbal lift of cilantro and lime.
$6
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
548Calories
37.2gProtein
19.8gFat
57.1gCarbs
8.4gSugar
3.1gFiber
1580mgSodium
98mgChol
5.9gSat Fat
760mgPotassium
68mgCalcium
4.3mgIron
2.1mcgVitamin B12
16mgVitamin C
gluten-free-adaptable
protein-rich
rich-umami
thirty-min-meals
hidden-gems
Instructions
1
Prep
Slice beef sirloin thinly against the grain. Soak rice noodles in warm water for 10 minutes until pliable, then drain. Mince garlic, slice onion and tomato into wedges, cut scallions into 1-inch lengths.
2
Marinate
Toss sliced beef with 1 tsp soy sauce; let sit at room temperature for 10 minutes.
3
Sear
Heat vegetable oil in a wok over high heat until smoking, then add beef in a single layer and sear 1 to 2 minutes per side until browned but still pink inside; remove to a plate.
4
Toss
Add garlic and onion to the wok over medium-high heat, stir-fry 30 seconds until fragrant. Add noodles, tomato, remaining soy sauce, oyster sauce, fish sauce and sugar; toss constantly over high heat for 2 to 3 minutes until glossy and slightly charred. Return beef and scallions, toss 30 seconds over high heat until beef is cooked through.
5
Plate
Transfer to a plate, scatter cilantro on top and serve with lime wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g beef sirloin
- 5 oz140g dry flat rice noodles
- 4 cloves4 cloves garlic
- 11 onion
- 11 small tomato
- 44 scallions
- 2 tbsp2 tbsp soy sauce
- 2 tsp2 tsp oyster sauce
- 1 tsp1 tsp fish sauce
- 1 tsp1 tsp sugar
- 2 tbsp2 tbsp vegetable oil
- a small handful cilantro
- 22 lime wedge
