I’m sure that many of you’ve heard of phở before, but have you tried phở xào thịt bò – Vietnamese stir-fried rice noodles with beef? Today’s version of Phở will give you a brand new way to enjoy this famous Vietnamese dish, turning it from a noodle soup into a flavorsome stir fry.
If you’re a fan of phở or Vietnamese cuisine, this recipe is definitely a must-try. The well-marinated beef combined with an array of colorful fresh vegetables creates a culinary experience you’ll never forget. The best thing? You can whip up this delicacy in just under an hour!
Phở Xào – An Excellent Dish For Everyday Meal
Phở is probably the most recognized Vietnamese dish. This noodle soup delicacy is famous for its aromatic and rich broth, resulting from hours upon hours of slow cooking. While this process creates the utmost flavorful stock, some people might be put off by how long it takes to make an authentic bowl of Phở.
The good news is since phở xào is a stir-fry recipe, it doesn’t require such extended cooking time. The dish is also highly customizable, and there’s no limit on what you can and cannot add to the pan. For these reasons, it makes for a wonderful treat you can enjoy any time of the day.
Tools To Make Phở Xào Thịt Bò Should Not Be Missed
You probably have already owned these tools; just double-check your kitchen to ensure that none is missing.
Ingredients To Cook Authentic Phở Xào Thịt Bò
Phở noodles and beef are the most vital ingredients in this stir fry. You’ll also need some Asian condiments (such as oyster sauce), spices, and fresh veggies.
Detailed Directions For Phở Xào Thịt Bò
Without further ado, here’s a detailed guide on how to cook up a delectable plate of phở stir fry with beef.
Step 1: Prepare The Ingredients
Peel and clean the onion. Then, cut it into wedges.
Cut the bok choy into bite-sized pieces. For the ones that have a large root, cut them in half vertically. Separate the leaves and stems.
Peel the carrot, wash it, and cut it into bite-sized slices. You can also cut the carrot into flower shapes or julienne it as you like.
Chop the garlic chives and scallions into bite-sized pieces.
Mince the shallots and garlic.
Slice the beef against the grain into your preferred size. The grain should be perpendicular to your knife. Note that you shouldn’t slice it too thin since it might break apart when stir-frying.
Step 2: Marinate The Beef
Place the beef in a bowl and season it with:
Mix well and let the beef rest for about 30 minutes.
Step 3: Marinate The Noodles
Put the phở noodles in a large bowl. Wear your food prep gloves and use your hand to separate the noodles that stick together.
Season the noodles with:
Mix well and set aside.
Step 4: Stir-fry The Noodles
Put a non-stick pan on the stove and add some cooking oil. Heat the oil, then add a little minced garlic and shallots, and fry them until fragrant. Pour in the marinated noodles and stir-fry them for about 3 minutes. Set aside.
Step 5: Stir-Fry The Beef
Add more minced garlic and shallots to the same pan and fry until fragrant. Add the beef and stir-fry it over high heat until medium well (about 80% cooked). Transfer the beef to a different plate and set aside.
Step 6: Stir-fry The Vegetables
Add the prepared carrots, bok choy stems, and onions to the pan. Stir-fry the veggies briefly.
Pour in the chicken broth and season it with:
Stir in the garlic chives and bok choy leaves. Season them with 1.5 tablespoons soy sauce and stir well. Then, add the bean sprouts and give everything a good stir.
Step 7: Add The Beef To The Pan
Add the beef back to the pan and mix it with the vegetables. Cook them for about 2 to 3 minutes.
Once the ingredients are cooked, sprinkle the scallions on top. Stir once again and turn off the heat.
Step 8: Serve The Dish
Put the phở noodles on a plate and top them with the beef and veggies. Sprinkle some cilantro, pepper, and sesame seeds on top. Enjoy!
Handy Tips And Tricks To Note Down
In this section, I’ll list some helpful tips and tricks to help you avoid frequently made mistakes and customize the dish based on your preference.
Try This Delightful Version Of Phở Today!
Phở xào is the perfect dish to make on busy days. It’s tasty, nutritious (thanks to the wide variety of vegetables), and highly customizable. If you’re a bit tired of the regular version of Phở, this recipe is a breath of fresh air that will make you love these rice noodles again.
Did you enjoy phở xào? What do your loved ones think about it? Share your experience or any questions that you have with me in the comment section. If you love this Vietnamese delicacy, please press the like button and share the post with other people. Thank you very much!
Phở Xào Thịt Bò Recipe (Vietnamese Stir-Fried Rice Noodles With Beef)
Equipment
- Pan
- Spatula
- Knives
- Chopping boards
- Large spoon
- Kitchen chopsticks
- Large bowl
- Disposable Food Prep Gloves
Ingredients
- 1.1 pounds beef
- 1 egg
- 1.1 pounds Pho noodles
- 1 large onion
- 0.33 pounds bean sprouts
- 0.33 pounds garlic chives
- 0.33 pounds bok choy
- 1 medium carrot
- 1.77 ounces scallions
- 1.77 ounces cilantro
- 1.77 ounces shallots
- 1.77 ounces garlic
- 1 tablespoon oyster sauce
- 1.5 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon sugar
- 1 teaspoon salt
- 0.5 bowl of chicken stock
- Cooking oil
For marinating the beef
- 1 tablespoon oyster sauce
- 1.5 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon pepper
- 1 tablespoon sugar
- 1 tablespoon cornstarch
For marinating the noodles
- 1 tablespoon oyster sauce
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon sugar
- 1 tablespoon salt
- 1 tablespoon of cooking oil
Instructions
- Peel and clean the onion, then, cut it into wedges. Cut the bok choy into bite-sized pieces. Separate the leaves and stems. Peel the carrot, wash, and cut it into bite-sized slices. Chop the garlic chives and scallions into bite-sized pieces.
- Mince the shallots and garlic.
- Slice the beef against the grain into your preferred size.
- Marinate the beef with minced garlic, minced shallots, oyster sauce, soy sauce, sugar, sesame oil, pepper, and cornstarch for 30 minutes.
- Put the Pho noodles in a large bowl and separate the noodles that stick together.
- Mix the noodles with sesame oil, oyster sauce, soy sauce, cooking oil, salt, sugar, and egg.
- Add a little minced garlic and shallots to a heated pan and fry them until fragrant. Pour in the marinated noodles and stir-fry them for about 3 minutes. Set aside.
- Add more minced garlic and shallots to the same pan and fry until fragrant. Add the beef and stir-fry it over high heat until medium well (about 80% cooked). Set aside.
- Add the prepared carrots, bok choy stems, and onions to the pan. Stir-fry the veggies briefly.
- Pour in the chicken broth and season it with sesame oil, oyster sauce, sugar, salt, and rice vinegar.
- Stir in the garlic chives and bok choy leaves. Season them with 1.5 tablespoons soy sauce and stir well. Add the bean sprouts and give everything a good stir.
- Add the beef back to the pan and mix it with the vegetables. Cook them for about 2 to 3 minutes.
- Sprinkle the scallions on top. Stir once again and turn off the heat.
- Serve on a plate and enjoy.
Video
Notes
- The cooking time is based on 5 servings.
- Feel free to add enoki mushrooms, sausages, tomatoes, Chinese cabbage, mustard cabbage, etc., to the stir fry.
- You should use high heat to stir-fry the beef so that the meat doesn’t produce excess liquid.
- When stir-frying the meat for the first time, only cook it until medium well since you’ll stir-fry it with the vegetables later on.
- Marinating the noodles will enhance their flavor and give them a delightful yellow color.
- Don’t marinate the beef with salt, as doing so will make it tough.
- You can serve the noodles with soy sauce and sliced chili pepper or soy sauce and a little Vietnamese sate sauce.
Nutrition
Tien – Alden
Content Writer
Expertise
Home Cooking, Recipe Development, Food Editor, Beverage Editor, Cooking-video Maker, Asian Food Content Creator
Education
Saigon Tourism College
Advanced Culinary Workshop, Beijing
Vietnamese Traditional Cooking School
American College of Vietnam
Alden is a skilled chef with expertise in Asian cuisines, known for blending traditional Vietnamese and Chinese cooking with contemporary innovations. Alden’s passion for Asian flavors and her creative approach to both food and beverages inspires fellow chefs and those aspiring to enter the field.