I made this Vietnamese beef and rice noodle stir fry for dinner tonight, and it was absolutely delicious! Michael and I went to United Noodles in Minneapolis this afternoon and stocked up on some groceries that we can’t easily find, along with some of the ingredients for this dish.
Although the ingredient list looks a little long, this dish actually comes together quickly. One of the keys to this dish is the paper-thin sliced beef (you could also use pork), because it cooks extremely quickly and has a lot of surface area for the sauce to coat it. If you’re slicing your own meat, using slightly frozen/thawed beef will help you to cut thinner slices. I like to use “fancier” mushrooms (like enoki, bunapi, or oyster) if I have them, but otherwise, my go-to are sliced brown “baby bella” mushrooms.
Vietnamese beef and rice noodles
By Jane and Michael’s Gourmet Extravaganza
For the stir-fry:
- 1/2 lb of paper-thin sliced beef
- 1 Tbsp soy sauce
- 1 tsp sesame oil
- 1-2 Tbsp of canola oil
- 2 medium-sized heads of bok choy, diced
- 3.5 oz of small mushrooms (I like enoki, bunapi, or oyster)
- 2 green onions, cut into thin strips
- Handful of fresh bean sprouts (optional)
- 8 oz. of fresh rice noodles
- 6-8 fresh Thai basil leaves, chiffonaded
- 3-4 sprigs of fresh coriander or cilantro leaves
For the sauce:
- 2-3 cloves of garlic, peeled and minced
- 1 1/2-inch piece of ginger, peeled and minced
- 4.5 Tbsp water
- 4.5 Tbsp hoisin sauce
- 1.5 Tbsp soy sauce
- 1.5 Tbsp rice vinegar
- 1.5 tsp brown sugar
- 1.5 tsp sesame oil
- 1 tsp chili garlic sauce
Place the thinly-sliced beef in a medium bowl and drizzle with 1 Tbsp soy sauce and 1 tsp sesame oil. Set aside to marinade for 5-10 minutes. Combine all the sauce ingredients in a separate bowl and set aside.
Bring a medium pot of water to a boil.
Meanwhile, heat 1-2 Tbsp of canola oil in a large skillet over medium heat. Add the diced bok choy and mushrooms and saute for 4-5 minutes. Push the vegetables to the edges of the skillet and add the marinaded beef to the center of the skillet. Saute for 1-2 minutes, or until the beef is cooked through. Add the green onions and bean sprouts (if using) to the skillet.
At this point, cook the rice noodles according to package directions (i.e. add to boiling water for 10 seconds). Drain the noodles and immediately add to the skillet with the beef and veggies. Pour the sauce over the noodles and use tongs to gently combine all ingredients. Cook for 2-3 minutes, or until the sauce is heated through.
Garnish each serving with fresh Thai basil and coriander/cilantro. Enjoy!