• For the Stir Fry
  • 2 tablespoons cooking oil
  • 200 g/7 oz. sirloin or rump/round steak, thinly sliced
  • 120 g/11⁄3 cups sugarsnap peas
  • courgettes
  • 3 tablespoons oyster sauce
  • 4 tablespoons soy sauce
  • splash of white wine
  • a pinch of black pepper
  • 1 garlic clove, sliced
  • 1⁄2 onion, chopped
  • 400 g/14 oz. fresh rice noodles, separated
  • 80 g/11⁄2 cups beansprouts
  • .
  • For the Dipping sauce
  • 3 tablespoons soy sauce
  • 1 bird’s eye chilli, sliced

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Beef Stir Fry With Pho Noodles (My Vietnamese Kitchen)


This classic beef stir fry from Uyen Luu is super quick and simple making it a perfect mid week meal or lunch with friends.
You can add as many vegetables to it as you like, just prepare everything before you start so there is no risk of overcooking.


  1. Heat a dash of oil in a frying pan or wok over high heat until very hot, then fry the steak, sugarsnaps, 1 tablespoon of the oyster sauce, 2 tablespoons of the soy sauce, a dash of the wine, the pepper and garlic for a couple of minutes or until the steak is cooked as you like it. Transfer the contents of the pan to a plate and allow to rest.
  2. Heat another dash of oil in the pan again, then stir-fry the onion for a few seconds. Add the noodles and the remaining oyster and soy sauces. Stir-fry for a couple of minutes. Add the beansprouts and a dash more wine. Stir-fry for a further minute.
  3. For the dipping sauce crush the chilli into the soy sauce with the back of a spoon. Serve the rested beef mixture and stir-fried noodles with the dipping sauce.

From My Vietnamese Kitchen by Uyen Luu, published by Ryland Peters and Small.

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