Vietnamese Stir-Fried Rice Noodles with Beef

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A quick and savory Vietnamese street-food classic, this stir-fried rice noodle dish features tender beef, crisp vegetables, and chewy flat rice noodles tossed in a glossy soy-based sauce. Ready in under 40 minutes, it delivers big wok-charred flavor with simple pantry ingredients.

Nutrition Facts

Per serving (estimated)

• 490 kcalCalories
• 14 gFat
• 4 gSaturated Fat
• 62 gCarbs
• 4 gFiber
• 5 gSugar
• 28 gProtein
• 920 mgSodium
• 480 mgPotassium
• 85 mgCalcium
• 4 mgIron
• 25 mgVitamin C
• 320 mcgVitamin A

Ingredients

For the beef and noodles

• 8 oz (225 g) flank steak, thinly sliced against the grain
• 1 tbsp soy sauce
• 1 tsp cornstarch
• 1 lb (450 g) fresh flat rice noodles, loosened into strands

For the stir-fry sauce

• 3 tbsp soy sauce
• 1 tbsp dark soy sauce
• 1 tbsp oyster sauce
• 1 tsp fish sauce
• 1 tsp granulated sugar
• 2 tbsp water

For the stir-fry

• 2 tbsp vegetable oil
• 4 cloves garlic, minced
• 1 small yellow onion, sliced
• 2 baby bok choy, chopped into 1-inch pieces
• 1 medium carrot, julienned
• 1 cup fresh bean sprouts
• 2 scallions, cut into 1-inch lengths

For serving

• Lime wedges
• Fresh Thai basil or cilantro leaves
• Thinly sliced red chili
• Crushed roasted peanuts (optional)

Directions

1. In a small bowl, toss the sliced beef with 1 tbsp soy sauce and cornstarch; set aside to marinate for 10 minutes while you prepare the other ingredients.
2. Whisk together the stir-fry sauce ingredients — soy sauce, dark soy sauce, oyster sauce, fish sauce, sugar, and water — in a small bowl and set aside near your wok.
3. Heat 1 tbsp of the oil in a large wok or skillet over high heat until just smoking. Add the beef in a single layer and sear undisturbed for 30 seconds, then stir-fry until just cooked through, about 1 minute more. Transfer to a plate.
4. Add the remaining 1 tbsp oil to the wok, then add the garlic and onion. Stir-fry for 30 seconds until fragrant and just translucent.
5. Add the bok choy and carrot and stir-fry for 1 to 2 minutes until crisp-tender. Add the bean sprouts and scallions and toss for another 30 seconds, then push everything to the side of the wok.
6. Add the rice noodles and the prepared sauce to the wok, tossing gently with tongs for 2 to 3 minutes until the noodles are evenly coated, heated through, and slightly charred at the edges.
7. Return the beef to the wok along with any juices and toss everything together for another 30 seconds until well combined and glossy.
8. Divide among 4 bowls and serve immediately with lime wedges, fresh herbs, sliced chili, and crushed peanuts on the side.

Cook’s Notes

• Fresh rice noodles (sold in the refrigerated section of Asian markets) give the best chewy texture; if using dried, soak in hot water for 20 minutes until pliable, then drain well.
• For authentic wok-charred flavor, cook over the highest heat your stove allows and avoid overcrowding the pan — work in batches if needed.
• Slice the flank steak very thinly against the grain and freeze it for 15 minutes first to make slicing easier.
• Dark soy sauce adds color more than flavor — don't skip it, but don't substitute regular soy sauce for it.
• Toss the noodles gently with tongs rather than a spatula to keep them intact and prevent breaking the long strands.

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