Vietnamese · Dinner
Stir-Fried Noodles with Beef
Vietnamese stir-fried noodles with tender beef sirloin, garlic, and onion, tossed in a savoury-sweet fish sauce and soy glaze. Bean sprouts, scallion, and cilantro add crunch and freshness, with lime brightening the quick one-bowl meal.
$6
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
478Calories
34.2gProtein
16.9gFat
49.8gCarbs
8.9gSugar
2.3gFiber
1580mgSodium
100mgChol
5.1gSat Fat
610mgPotassium
55mgCalcium
3.6mgIron
2.3mcgVitamin B12
14mgVitamin C
rich-umami
thirty-min-meals
hidden-gems
Instructions
1
Prep
Soak rice noodles in warm water for 10 minutes until pliable but still firm, then drain well and set aside.
2
Slice the beef sirloin thinly against the grain and toss with half the soy sauce; let sit 10 minutes at room temperature.
3
Heat vegetable oil in a wok over high heat until shimmering. Sear beef in a single layer for 1–2 minutes until browned at edges but still pink inside; work in batches and remove to a plate.
4
Stir-fry garlic and thinly sliced onion over medium-high heat for 1 minute until onion softens and turns translucent at edges.
5
Return beef to wok with drained noodles, remaining soy sauce, fish sauce, and sugar. Toss over high heat for 2 minutes until noodles are glossy and beef is cooked through.
6
Add bean sprouts and sliced scallion, tossing for 30 seconds until sprouts just soften but retain crunch.
7
Plate
Transfer to a bowl, scatter with cilantro leaves, and serve with lime wedge on the side.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g beef sirloin
- 5.2 oz150g dry rice noodles, soaked and drained
- 4 cloves4 cloves garlic
- 11 onion
- 1 cup90g bean sprouts
- 22 scallion
- 2 tbsp2 tbsp fish sauce
- 2 tbsp2 tbsp soy sauce
- 2 tsp2 tsp sugar
- 2 tbsp2 tbsp vegetable oil
- a few cilantro leaves
- 22 lime wedge
