Vietnamese Stir Fried Beef with Curry- aka Thit Bo Xao Cari Recipe!
Watch reel -here-
I grew up with this dish so it’s one of my favorite noodle dishes! It’s also harder to find out on menus so I love making this recipe at home.
This Vietnamese noodle dish is made with marinated beef (usually beef flank or petite tenders), vermicelli rice noodles and fresh herbs and vegetables. It’s also topped off with some toasted peanuts and Vietnamese dipping sauce (aka nuoc cham).
Since I’m allergic to peanuts we’re going to make this sans-peanuts!
Ingredients:
3/4 lb of Beef flank (Or any tender cut of beef like petite tenders)
1 tbs Curry powder
Minced garlic (6 cloves, divided)
2 tbs Fish sauce
2 tbs Vegetable oil
1 White onion
3 bunches green scallions
Bun Bowl:
Bun Vermicelli rice noodles (these are the thin round noodles, called “Bun”)
1 bunch mint (washed, coarse stems removed)
1 bunch Thai basil (washed, coarse stems removed)
1 bunch cilantro (washed, coarse stems removed, loosely chopped)
1 jalepeno pepper (sliced thin at a diagonal)
1 seedless cucumber (sliced thin)
Optional chopped lettuce
PREPARATION:
Cut beef thinly and marinate with curry powder, garlic (half of the garlic) fish sauce, and vegetable oil for at least 30 min.
Add some oil (about 2 -3 tbs depending on how much meet you have) to a non-stick pan and add garlic until fragrant, then add beef and stir fry for about a minute or 2 until almost cooked through. Add a little more oil if necessary, you don’t want it to stick to the pan.
Add onions and scallions and toss until onions are partially cooked through (you don’t want them too soft but still a little crisp).
Assemble bowls, add cooked vermicilli noodles, lettuce, cucumber, and garnish with chopped herbs.
Serve with a side of nuoc cham dipping sauce.