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.