Vietnamese Flat Rice Noodles with Beef (Print Version)

# Ingredients:

→ For the Sauce

01 - 2½ tablespoons oyster sauce
02 - 2 tablespoons low-sodium soy sauce
03 - 1 tablespoon dark soy sauce
04 - 2 teaspoons white granulated sugar
05 - ½ teaspoon pepper
06 - 1 teaspoon Sriracha (optional, for heat)

→ For the Beef

07 - ½ lb thinly sliced beef (skirt, flap, flank, or ribeye steak)
08 - ¼ teaspoon baking soda
09 - ½ teaspoon garlic powder

→ For the Noodles and Vegetables

10 - 1 lb wide rice noodles
11 - ¼ onion, thinly sliced (about ⅔ cup)
12 - 4-5 stems Chinese broccoli (gai lan), cut into 1-inch pieces with thick stems halved
13 - 1 cup bean sprouts
14 - 3-4 green onions, dark green parts cut into 1-inch pieces and white parts thinly sliced for garnish
15 - Cooking oil (avocado oil recommended)
16 - Salt to taste

# Instructions:

01 - In a small bowl, whisk together the oyster sauce, low-sodium soy sauce, dark soy sauce, sugar, pepper, and Sriracha (if using). This rich, dark sauce will give your noodles that signature sweet-savory flavor and beautiful color.
02 - Place your thinly sliced beef in a bowl and add the baking soda and garlic powder. Pour in about 1½ tablespoons of the sauce you just made. Mix everything well, ensuring all the beef slices are coated. Let it marinate for 15-20 minutes. The baking soda will tenderize the meat while the sauce infuses flavor.
03 - Heat a wok or large skillet over high heat. Add 1 tablespoon of oil and swirl to coat the surface. Add the marinated beef in a single layer and let it sear for 1-2 minutes until browned but still slightly pink inside. You want to cook it quickly to keep it tender. Transfer the beef to a clean plate and set aside. Wipe out the wok or skillet.
04 - Return the wok to high heat and add another tablespoon of oil. Once hot, toss in the sliced onion and Chinese broccoli pieces with a pinch of salt. Stir-fry for 1-2 minutes until the onion starts to get some charred edges and the broccoli turns bright green. The vegetables should still have some crunch to them.
05 - Add another tablespoon of oil to the same wok, then add the rice noodles. Pour half of the remaining sauce over the noodles. Gently toss everything together for 1-2 minutes until the noodles soften and start absorbing the sauce. Be careful not to break the noodles as you toss them.
06 - Add the bean sprouts, green onion pieces (dark green parts), and the rest of the sauce to the wok. Continue stir-frying for another 1-2 minutes until everything is well combined and the vegetables are tender but still have a slight crunch. The bean sprouts should remain crisp.
07 - Return the cooked beef to the wok and toss gently to combine with the noodles and vegetables. Turn off the heat and let the residual warmth heat the beef through. Give it a taste and add more salt if needed. Transfer to serving plates and garnish with the sliced white parts of green onions. Serve immediately while hot and enjoy!

# Notes:

01 - This Vietnamese dish (Hu Tieu Ap Chao) is similar to Chinese Beef Chow Fun but with its own unique flavor profile.
02 - You can use dried, refrigerated, or fresh rice noodles for this recipe. If using dried noodles, boil them first until al dente and rinse with cold water. If using refrigerated noodles that are too stiff, microwave them covered with a wet paper towel in 20-second intervals until softened.
03 - The baking soda in the beef marinade helps tenderize the meat, giving it that soft, restaurant-quality texture.

Back