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Flat Rice Noodles with Beef

Irresistibly Chewy Flat Rice Noodles with Beef Delight

This Easy Vietnamese Flat Rice Noodles with Beef recipe is a delightful homage to Southern Vietnam, featuring tender beef and chewy noodles in a savory sauce.
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Prep Time 20 minutes
Cook Time 15 minutes
Marinating Time 20 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Vietnamese
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Sauce
  • 3 tablespoons oyster sauce can substitute with soy sauce for vegetarian option
  • 2 tablespoons soy sauce use low-sodium for a healthier choice
  • 1 tablespoon dark soy sauce can substitute with regular soy sauce
  • 1 tablespoon granulated sugar balances savory elements
  • 1 teaspoon pepper adjust according to taste
  • 1 teaspoon sriracha use sparingly for spice
Beef
  • 1 pound thinly sliced beef skirt, flap, flank, or ribeye work best
  • 1 teaspoon baking soda essential for tenderizing
  • 1 teaspoon garlic powder can substitute fresh garlic
Vegetables
  • 1 onion any type of onion
  • 1 bunch Chinese broccoli (Gai Lan) regular broccoli can be substituted
  • 2 cups bean sprouts contributes freshness and crunch
  • 1 green onion for garnish
Noodles
  • 12 ounces wide rice noodles hu tieu or chow fun are ideal
Cooking
  • 3 tablespoons cooking oil avocado oil is great due to high smoke point
  • to taste teaspoon salt adjust for sauce saltiness

Equipment

  • Wok

Method
 

Instructions
  1. In a mixing bowl, whisk together the oyster sauce, soy sauce, dark soy sauce, granulated sugar, and pepper. Set aside.
  2. Combine thinly sliced beef with baking soda, garlic powder, and 1.5 tablespoons of the prepared sauce. Let it marinate for 15-20 minutes.
  3. Heat a large wok over high heat, add cooking oil, and sear the marinated beef for 1-2 minutes until just pink. Remove and set aside.
  4. Add more oil if needed, then sauté the sliced onion and Chinese broccoli for 2-3 minutes until veggies are tender.
  5. Add rice noodles and half of the remaining sauce, stir-frying for 1-2 minutes until noodles are soft.
  6. Mix in the bean sprouts and the rest of the sauce, cooking for 1-2 minutes until well combined.
  7. Add the cooked beef back to the wok, stirring to warm through, and season with salt if necessary.

Nutrition

Serving: 1plateCalories: 500kcalCarbohydrates: 60gProtein: 25gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gCholesterol: 50mgSodium: 900mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 600IUVitamin C: 20mgCalcium: 80mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 5 days. For longer storage, freeze for up to 3 months.

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