Vietnamese stir fried noodles with beef- “Pho Xao” Recipe + Video

Today I’m making Vietnamese stir fried noodles with beef aka Pho Xao in Vietnamese. This is a super delicious & popular dish made with tender cuts of flank steak beef and flavorful rice noodles.

This entire dish comes together in just 30 minutes. My parents like to cook the meat separate so that the meat doesn’t get overcooked and it retains all that juicy meat sauce! A couple key ingredients that really make this dish familiar for me is the Vietnamese soy sauce, Golden Mountain (its the bottle with green cap), Huy Fong Siracha (the iconic and the only Siracha you should be using), and Red Boat Fish Sauce.

BEEF MARINADE

• 1 lb flank steak (trim off any excess fat)

• 1/2 tsp salt

• 1/2 tsp black pepper

• 1 tsp freshly ground black pepper

• 1/2 tsp cornstarch

• 1 tsp minced ginger

• 2 tsp sesame oil

• 2 tbs light soy sauce

• 1 tbs oyster sauce

  NOODLE SAUCE

• 1 tbs light olive oil

• 3 tsp of minced garlic

• 1 tbs oyster sauce

• 1 tsp fish sauce

• 1 tbs light soy sauce

• 1 tsp minced ginger

• 1/8 cup water

• 1 tsp Sriracha chili sauce

• Salt to taste

• Pepper to taste
  
  NOODLES

• 1/3 to 1/2 lb Vietnamese rice noodles (This was half a bag for me but that was a lot of noodles, I could have just done 1/3 of the bag and still had enough for 4 bowls, boiled/cooked and set aside, I like to make the noodles the night before and refrigerate so they hold up better in the pan)

• 3-5 baby bock choy

• 3-4 cups of washed and drained bean sprouts (reserve a small handful for garnishing)

• 1 medium-sized onion (peeled, and thinly sliced)

• 3 stalks of spring onion (green part, finely chopped, reserve a small handful for garnishing)
  
  

  PREPARATION

  
  1. Cut beef into small steak strips

  2. Rinse bok choy, blanch, then chop and set aside

  3. Mix wet marinade and set aside

  4. Mix and marinate beef with beef marinade, and let marinate for 15 min at room temp
  5. Heat up some light EVOO oil in a wok over medium high heat and add onions and stir fry until fragrant (30 seconds)
  6. Add the beef to wok on high heat and wait 30 seconds before mixing beef, then mix and cook until the beef is not pink and transfer to bowl and set aside.
  7. Heat up some more EVOO oil in the wok then add bok choy & bean sprouts and stir for 30 seconds.
  8. Add the wet marinade into wok/pan and mix well until bok choy is wilted and half way cooked.

  9. Add noodles into pan over med-high heat and mix (don't toss too much or stir or noodles will break, use a spatula to flip noodles). Fold in your scallions until scallions and noodles are hot.

  10. Transfer noodles to a large plate. Then pour your beef and all it’s juices over the noodles.

  
  10. Plate the noodles, add reserved bean sprouts and scallions to garnish. Serve with a small side of Siracha! MMMMM