Phở Xào Bò (Stir-Fried Beef Pho Noodles)
Món truyền thống · Vietnamese
A classic Vietnamese stir-fried noodle dish featuring tender beef, wide rice noodles, and a savory sauce, often enjoyed as a hearty meal.
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Nguyên liệu
- Wide flat rice noodles (Bánh phở)1 lb
- Beef sirloin or flank steak1 lb
- Garlic4 cloves
- Ginger1 inch piece
- Soy sauce1/4 cup
- Oyster sauce2 tbsp
- Fish sauce1 tbsp
- Sugar1 tsp
- Cornstarch1 tbsp
- Vegetable oil3 tbsp
- Bean sprouts2 cups
- Yellow onion1 medium
- Scallions4 stalks
- Cilantro1/4 cup chopped
- Saltto taste
- Black pepperto taste
- Water2 tbsp
Các bước
- 1
Prepare the noodles: If using dried, soak according to package directions. If fresh, briefly blanch or rinse with hot water until pliable. Drain well.
- 2
Marinate the beef: Thinly slice beef against the grain. Mince garlic and ginger. In a bowl, combine beef, minced garlic, minced ginger, soy sauce, oyster sauce, fish sauce, sugar, cornstarch, salt, and pepper. Mix well and let marinate for at least 15 minutes.
- 3
Prepare the sauce: In a small bowl, whisk together soy sauce, oyster sauce, fish sauce, sugar, and 2 tbsp water. Set aside.
- 4
Stir-fry the beef: Heat 1 tbsp vegetable oil in a wok or large skillet over high heat. Add marinated beef in a single layer (cook in batches if necessary) and stir-fry until browned and cooked through. Remove beef from wok and set aside.
- 5
Stir-fry aromatics and vegetables: Add remaining 2 tbsp vegetable oil to the wok. Add thinly sliced yellow onion and stir-fry until softened, about 2 minutes. Add bean sprouts and stir-fry for 1 minute until slightly wilted.
- 6
Combine and finish: Add the cooked beef and prepared noodles to the wok. Pour the sauce over the noodles and beef. Toss everything together quickly over high heat until the noodles are coated and heated through, about 2-3 minutes. Stir in the chopped scallions and cilantro.
- 7
Serve immediately.
