Classic Beef Phở Xào Noodles
Classic Beef Phở Xào Noodles
Ingredients
For the Beef Marinade
- 1 pound flank steak, thinly sliced against the grain
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch
- 1/2 teaspoon black pepper
For the Phở Xào Sauce
- 2 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon fish sauce
- 1 tablespoon granulated sugar
- 1 tablespoon rice vinegar
- 2 tablespoons water
For the Noodles and Vegetables
- 1 pound fresh wide rice noodles, separated
- 3 tablespoons canola oil, divided
- 4 garlic, cloves, minced
- 1/2 yellow onion, medium, thinly sliced
- 1 1/2 cups broccoli florets
- 1 carrots, large, julienned
- 2 cups bean sprouts
- 3 green onions, sliced into 1-inch pieces
- 1/4 cup fresh cilantro, chopped, for garnish
- 1 lime wedges, for serving
- sriracha, for serving, as needed
Instructions
- 1
In a medium bowl, combine the sliced flank steak with soy sauce, oyster sauce, sesame oil, cornstarch, and black pepper. Mix well to ensure the beef is evenly coated. Cover and marinate in the refrigerator for at least 30 minutes.
⏱️ 5 min
- 2
While the beef marinates, prepare the Phở Xào sauce. In a small bowl, whisk together soy sauce, oyster sauce, fish sauce, granulated sugar, rice vinegar, and water. Set aside.
⏱️ 5 min
- 3
If using fresh wide rice noodles that are stuck together, gently separate them by hand or by briefly rinsing them under warm water. Ensure they are not broken into small pieces.
⏱️ 5 min
- 4
Heat 1 tablespoon of canola oil in a large wok or skillet over high heat until shimmering. Add the marinated beef in a single layer and cook for 2-3 minutes per side, until browned and cooked through. Do not overcrowd the pan; cook in batches if necessary. Remove the beef from the wok and set aside.
⏱️ 6 min
- 5
Add another 1 tablespoon of canola oil to the wok. Add the minced garlic and sliced yellow onion and stir-fry for 1-2 minutes until fragrant and slightly softened.
⏱️ 2 min
- 6
Add the broccoli florets and julienned carrots to the wok. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
⏱️ 4 min
- 7
Push the vegetables to one side of the wok and add the remaining 1 tablespoon of canola oil to the empty side. Add the separated rice noodles and stir-fry for 2-3 minutes, allowing them to heat through and develop a slight char.
⏱️ 3 min
- 8
Pour the prepared Phở Xào sauce over the noodles and vegetables. Toss everything together vigorously to ensure the noodles and vegetables are evenly coated with the sauce.
⏱️ 2 min
- 9
Return the cooked beef to the wok. Add the bean sprouts and green onions. Toss everything together for another 1-2 minutes until the bean sprouts are slightly wilted and all ingredients are well combined and heated through.
⏱️ 2 min
- 10
Remove from heat. Divide the Phở Xào noodles among serving plates. Garnish with fresh cilantro and serve immediately with lime wedges and sriracha on the side, as desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Classic Beef Phở Xào Noodles
For the Beef Marinade
- 1 pound flank steak, thinly sliced against the grain
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch
- 1/2 teaspoon black pepper
For the Phở Xào Sauce
- 2 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon fish sauce
- 1 tablespoon granulated sugar
- 1 tablespoon rice vinegar
- 2 tablespoons water
For the Noodles and Vegetables
- 1 pound fresh wide rice noodles, separated
- 3 tablespoons canola oil, divided
- 4 garlic, cloves, minced
- 1/2 yellow onion, medium, thinly sliced
- 1 1/2 cups broccoli florets
- 1 carrots, large, julienned
- 2 cups bean sprouts
- 3 green onions, sliced into 1-inch pieces
- 1/4 cup fresh cilantro, chopped, for garnish
- 1 lime wedges, for serving
- sriracha, for serving, as needed
Instructions
- 1
In a medium bowl, combine the sliced flank steak with soy sauce, oyster sauce, sesame oil, cornstarch, and black pepper. Mix well to ensure the beef is evenly coated. Cover and marinate in the refrigerator for at least 30 minutes.
⏱️ 5 min - 2
While the beef marinates, prepare the Phở Xào sauce. In a small bowl, whisk together soy sauce, oyster sauce, fish sauce, granulated sugar, rice vinegar, and water. Set aside.
⏱️ 5 min - 3
If using fresh wide rice noodles that are stuck together, gently separate them by hand or by briefly rinsing them under warm water. Ensure they are not broken into small pieces.
⏱️ 5 min - 4
Heat 1 tablespoon of canola oil in a large wok or skillet over high heat until shimmering. Add the marinated beef in a single layer and cook for 2-3 minutes per side, until browned and cooked through. Do not overcrowd the pan; cook in batches if necessary. Remove the beef from the wok and set aside.
⏱️ 6 min - 5
Add another 1 tablespoon of canola oil to the wok. Add the minced garlic and sliced yellow onion and stir-fry for 1-2 minutes until fragrant and slightly softened.
⏱️ 2 min - 6
Add the broccoli florets and julienned carrots to the wok. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
⏱️ 4 min - 7
Push the vegetables to one side of the wok and add the remaining 1 tablespoon of canola oil to the empty side. Add the separated rice noodles and stir-fry for 2-3 minutes, allowing them to heat through and develop a slight char.
⏱️ 3 min - 8
Pour the prepared Phở Xào sauce over the noodles and vegetables. Toss everything together vigorously to ensure the noodles and vegetables are evenly coated with the sauce.
⏱️ 2 min - 9
Return the cooked beef to the wok. Add the bean sprouts and green onions. Toss everything together for another 1-2 minutes until the bean sprouts are slightly wilted and all ingredients are well combined and heated through.
⏱️ 2 min - 10
Remove from heat. Divide the Phở Xào noodles among serving plates. Garnish with fresh cilantro and serve immediately with lime wedges and sriracha on the side, as desired.
⏱️ 1 min