Vietnamese · Dinner
Stir Fried Beef With Rice Noodles
Thin-sliced beef sirloin stir-fried over high heat with garlic, onion, and scallion, tossed with soft rice noodles in a savory-sweet fish sauce and soy glaze. Finished with black pepper and fresh cilantro, this Vietnamese stir-fry balances charred beef, tender noodles, and a glossy pan sauce.
$6
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
533Calories
34.8gProtein
16.2gFat
63.1gCarbs
8.3gSugar
2.9gFiber
1548mgSodium
98mgChol
4.9gSat Fat
690mgPotassium
68mgCalcium
4.3mgIron
2.4mcgVitamin B12
14mgVitamin C
gluten-free-adaptable
rich-umami
thirty-min-meals
all-time-classics
Instructions
1
Prep
Soak rice noodles in warm water for 10 minutes until pliable, drain, and set aside.
2
Heat 1 tbsp vegetable oil in a wok over high heat until shimmering. Add beef in a single layer and sear 60–90 seconds per side until browned but still pink inside.
3
Add minced garlic and thinly sliced onion to the wok over medium-high heat; stir-fry 1 minute until onion softens.
4
Return beef to wok with drained noodles, fish sauce, soy sauce, sugar, and black pepper; toss over high heat 2 minutes until glossy, then add thinly sliced scallions and toss 30 seconds. Transfer to bowl, 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
- 5.2 oz75g dry, cooked to about 200g rice noodles
- 4 cloves4 cloves garlic
- 11 onion
- 44 scallions
- 2 tbsp2 tbsp fish sauce
- 2 tbsp2 tbsp soy sauce
- 2 tsp2 tsp sugar
- 1 tsp1 tsp black pepper
- 2 tbsp2 tbsp vegetable oil
- a small handful cilantro
- 22 lime wedge
