Stir-Fried Pho with Beef, Chinese Style

Name: Stir-Fried Pho with Beef, Chinese Style
Total time: 3600 s
Yield: 2-3 people
Ingredients: 10 1/2 oz fresh pho noodles (see note below); 1 handful fresh chives (or 4 green onions); 1 handful bean sprouts; 3-4 tbsp cooking oil; 1 tsp minced ginger; salt to taste; white pepper powder; Deep wok (Chinese style); 👉 For marinating the beef; 7 oz beef (tender cut suitable for pho or steak); 1 tsp cooking oil; 1 tsp cornstarch; 1/4 tsp baking soda (optional); 1 tsp soy sauce; 👉 For the sauce; 2 tbsp Shaoxing wine; if not available, substitute with 1 tbsp rice wine + 1 tbsp water; 2 tbsp soy sauce (for cooking, not dipping); 2 tbsp dark soy sauce (if unavailable, use an additional 2 tbsp soy sauce); 1 tsp sesame oil; 1 pinch sugar; 3 dried chilies 🌶 (optional)

My Kitchies @mykitchies

Germany

I've always stir-fried pho with beef in the Vietnamese style. Today, I switched to a Chinese style for a change :) It's quite delicious 😁 with a pleasant flavor.

My Kitchies @mykitchies

Germany

I've always stir-fried pho with beef in the Vietnamese style. Today, I switched to a Chinese style for a change :) It's quite delicious 😁 with a pleasant flavor.

Saved

Ingredients

about 1 hour

2-3 people

10 1/2 ozfresh pho noodles (see note below)
1 handfulfresh chives (or 4 green onions)
1 handfulbean sprouts
3-4 tbspcooking oil
1 tspminced ginger
salt to taste
white pepper powder
Deep wok (Chinese style)
👉 For marinating the beef
7 ozbeef (tender cut suitable for pho or steak)
1 tspcooking oil
1 tspcornstarch
1/4 tspbaking soda (optional)
1 tspsoy sauce
👉 For the sauce
2 tbspShaoxing wine
if not available, substitute with 1 tbsp rice wine + 1 tbsp water
2 tbspsoy sauce (for cooking, not dipping)
2 tbspdark soy sauce (if unavailable, use an additional 2 tbsp soy sauce)
1 tspsesame oil
1 pinchsugar
3dried chilies 🌶 (optional)

Saved

Steps

about 1 hour

1

If using fresh pho noodles, separate them before stir-frying to prevent sticking. For dried pho noodles, soak in water for about 2 hours to make them more pliable and cook faster. Then, bring to a boil until slightly soft, drain, and set aside. If you can find wide pho noodles, they work better than narrow ones.
2

Slice the beef thinly and marinate with the ingredients listed above. A tip is to add cooking oil to prevent the beef from clumping and to make it more tender. Adding baking soda will further tenderize the meat; the longer it sits, the softer it becomes. If you don't like the 'slippery smooth' texture, skip it (I do too). Marinate for 30 minutes to 1 hour. Cut the green onions/chives into 1.5-inch pieces.
3

The key to keeping the pho noodles intact is using a deep Chinese-style wok and the tossing technique. However, I don't have this wok, so I use a regular non-stick pan 😅 remember to use chopsticks to stir. If you have a Chinese wok, use a flat spatula instead of chopsticks.
4

Heat the pan. Add a little cooking oil and stir-fry the beef over high heat. Once the beef is slightly pink (no red blood), remove it to a bowl. Add more oil (a bit more helps prevent the noodles from sticking to the pan).
5

Add minced ginger and stir for about 10 seconds. Then add the green onions and stir briefly before adding the pho noodles. Pour the wine around the edge of the pan. Add the beef. Since the pho needs to be stirred quickly to avoid breaking, I recommend mixing the sauce ingredients in a bowl beforehand.
6

Add the sauce to the pan and gently stir with chopsticks (or toss the pan if possible). Add chilies if you like it spicy. Sprinkle in the bean sprouts. Season with salt to taste, then turn off the heat. Sprinkle with pepper for aroma. I didn't have green onions or chives, so I substituted with greens, which wasn't too bad 😁
7

Good luck with your stir-fried pho 😁😁