Description
Vietnamese Flat Rice Noodles with Beef (Hu Tieu Ap Chao) is a savory stir-fry dish featuring tender beef, chewy rice noodles, and a delicious sauce made from oyster sauce, soy sauce, and a touch of sweetness. Perfect for a quick and comforting meal.
Ingredients
2½ tablespoon oyster sauce
2 tablespoon soy sauce (low-sodium recommended)
1 tablespoon dark soy sauce
1 tablespoon white granulated sugar
½ teaspoon pepper
1 teaspoon Sriracha (optional)
½ lb thinly sliced beef (skirt, flap, flank, or ribeye steak)
¼ teaspoon baking soda
½ teaspoon garlic powder
¼ onion, thinly sliced (about ⅔ cup)
4–5 stems Chinese broccoli (gai lan), cut into 1″ pieces, thick stems halved
1 lb rice noodles, peeled apart
1 cup bean sprouts
3–4 green onions, dark green parts cut into 1” pieces, white part thinly sliced for garnish
Cooking oil (avocado oil recommended)
Salt to taste
Instructions
- In a small bowl, whisk together the oyster sauce, soy sauce, dark soy sauce, sugar, pepper, and Sriracha (if using). Set aside.
- In another bowl, combine the thinly sliced beef with baking soda, garlic powder, and 1½ tablespoons of the sauce. Mix well and let marinate for 15-20 minutes.
- Heat 1 tablespoon of oil in a wok or large skillet over high heat. Add the marinated beef and cook for 1-2 minutes until seared but still a little pink. Transfer beef to a plate and set aside. Clean the wok or skillet.
- In the same wok, heat another 1 tablespoon of oil over high heat. Add onion and Chinese broccoli with a pinch of salt. Sauté for 1-2 minutes or until the onion is charred at the edges and the broccoli turns bright green.
- Add another 1 tablespoon of oil and the rice noodles, followed by half of the prepared sauce. Gently toss the noodles and cook for 1-2 minutes until they soften.
- Add the bean sprouts, dark green parts of the green onion, and the remaining sauce. Mix well and cook for another 1-2 minutes until everything is tender.
- Stir the beef back into the wok and turn off the heat. Let residual heat warm the beef. Adjust seasoning to taste and garnish with sliced green onion. Serve hot.
Notes
For a vegetarian version, swap beef for tofu or mushrooms and marinate the tofu in the same sauce.
Increase the amount of Sriracha or add chili flakes for a spicier dish.
Feel free to add other vegetables like bell peppers, carrots, or bok choy.
To make the dish gluten-free, use gluten-free soy sauce and ensure the rice noodles are labeled as gluten-free.
Rice noodles can stick together; rinse thoroughly after boiling, or microwave refrigerated noodles with a wet paper towel to soften them.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-fry
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 950mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg
