For me, the best dishes are the ones that come together effortlessly, blending humble ingredients into something truly special. Vietnamese Beef Noodle Stir-Fry is one of those dishes – a comforting, flavour-packed plate of tender beef, glossy noodles, and vibrant vegetables. It’s the kind of meal that feels like home, no matter where you’re eating it.
This dish stands apart from its noodle soup siblings with its stir-fried simplicity. It’s quick to prepare, endlessly satisfying, and perfect for when you want something hearty yet wholesome.
What makes this dish shine
The Vietnamese Beef Noodle Stir-Fry dish is all about balance – soft yet chewy noodles, tender beef and the satisfying crunch of pak choi. The flavour comes from a clever mix of ingredients: the umami richness of oyster sauce, the subtle saltiness of fish sauce, and the warming aroma of garlic.
The addition of red peppers is optional, but I love the vibrant pop of colour they bring, along with a gentle hint of sweetness. You can create this dish of comfort food in under 30 minutes.
Prepare the ingredients
- Beef: Slice thinly and marinate with oyster sauce, fish sauce, minced garlic, black pepper and oil for 15 minutes before cooking.
- Pak Choi: Quartered lengthwise.
- Onions: Cut into wedges.
- Garlic: Peel and mince the garlic cloves.
- Red Peppers (optional): Cut into strips.
- Noodles: Soften in boiling water for 2 minutes, then drain under cold water to stop the cooking process. Set aside.
Cooking – Step by step guide
One of the joys of this dish is how simple it is to make. But as with any stir-fry, timing is everything. Here’s how it all comes together in a beautifully seamless process:
1. Stir-frying the noodles
The noodles get their shine in a hot pan with olive oil. Stirring them constantly, using two wooden spoons, ensures there evenly cooked. Season by adding salt. If you enjoy a little crispiness, let them sit undisturbed for a minute on each side before stirring.
2. Cook the beef
Using the same pan keeps things simple and flavourful. Without adding more oil, add the marinated beef slices. Stir-fry them quickly over high heat, ensuring they brown on the outside while remaining slightly rare in the centre.
This step is crucial to keep the beef tender and juicy. After a couple of minutes, when the beef is partially cooked, remove it from the pan and set aside for later. You’ll bring it back in the dish at the end to finish cooking.
3. Cook the vegetables and add the beef back in
Next, it’s time for the vegetables. Add a tablespoon of oil to the same pan and heat it. Start with the minced garlic and onion wedges, stirring constantly for about 1-2 minutes until fragrant. Add red peppers and stir for another minute.
Toss in the pak choi along with any juices from the stir-fried beef. Add a pinch of salt to enhance the flavour and stir-fry for another 2 minutes, making sure the pak choi’s stalks stay crisp and the leaves are just wilted.
Mix cornflour with half a cup of water then pour in, mixing it well with the vegetables to thicken the sauce slightly. This creates a glossy coating that ties everything together.
Return the beef to the pan and stir-fry for one final minute, ensuring it’s now cooked and the flavours meld beautifully. Now your stir-fried beef and vegetables are ready to combine with the noodles.
4. Assembly
The final step might just be the most satisfying. Pile the glossy noodles into a bowl, then top with the stir-fried beef and vibrant vegetables. A generous drizzle of the rich, savoury sauce ties everything together. It’s a dish that looks as good as it tastes – colourful, inviting and undeniably comforting.
Tips for the perfect plate
- Crispy Noodles: Let the noodles sit untouched in the hot pan for a minute or two for a golden, crispy edge. This texture adds a whole new dimension to the dish.
- Don’t Overcook the Greens: Pak choi is best when its stalks are crunchy and it leaves are just wilted. Overcooking will rob it of its unique texture.
- The Sauce is Everything: The cornflour slurry is a small tough but makes all the difference. It gives the dish a glossy finish and ensures every bite is packed with flavour.
A dish to savour
Every bite of the Vietnamese Beef Noodle Stir-Fry tells a story of balance – soft and crisp, savoury and sweet, rich and light. It’s a dish I never tire of making (or eating) and I hope it becomes a favourite in your kitchen too.
Serve it up hot, dig in, and enjoy the magic of simple ingredients transformed into something comforting.
If you’re craving a comforting bowl of noodle soup instead, check out my recipe for Vietnamese Rare Beef Noodle Soup here.
Vietnamese Beef Noodle Stir-Fry: A Simple Bowl of Comfort
Description
Vietnamese Stir-Fried Beef Noodles is a quick, savoury dish of tender beef, crunchy pan choi, and silky noodles. Stir-fried with garlic and a rich sauce, it's comforting, vibrant, and perfect for any meal.
Ingredients
Instructions
-
Prepare the Ingredients
- Slice the beef thinly
- Marinate the beef by adding 1 tablespoon oyster sauce, 1 tablespoon fish sauce, 1 tablespoon oil, half of the minced garlic and a dash of ground pepper.Â
- Set aside to rest for 10-15 minutes.Â
- Soften noodles in boiling water for 2 minutes, then drain and set aside.Â
-
Stir-Fry Noodles
- Heat 2 tablespoons of oil in a hot pan or wok.
- Add the noodles, stir-frying for 4-5 minutes until coated and lightly golden. Remove and set aside.Â
- For crispy noodles, let the noodles sit untouched in the hot pan for a minute each side before stirring.Â
-
Cook the Beef
- In the same pan, sear the marinated beef without adding more oil for 2-3 minutes until browned but still slightly rare.Â
- Remove and set aside.Â
-
Stir-Fry Vegetables
- Add 1 tablespoon of oil to the pan. Stir-fry garlic and onion wedges for 2 minutes or until fragrant.Â
- Add red peppers and stir-fry for another minute.Â
- Toss in Pak Choi, along with any juices from the stir-fried beef.Â
- Season with a pinch of salt and stir-fry for 2 minutes.Â
-
Combine and Thicken
- Pour the cornflour slurry into the pan, stirring to thicken the sauce.Â
- Return the beef to the pan and stir-fry for 1 minute until heated through.Â
-
Assemble and Serve
- Plate the noodles, top with the beef and vegetable mixture.
- Drizzle with the savoury sauce.
- Serve immediately.Â
Nutrition Facts
Servings 5
- Amount Per Serving
- Calories 676.34kcal
- % Daily Value *
- Total Fat 29.57g46%
- Saturated Fat 8.35g42%
- Trans Fat 0.04g
- Cholesterol 135.19mg46%
- Sodium 1323.02mg56%
- Potassium 1421.99mg41%
- Total Carbohydrate 71.83g24%
- Dietary Fiber 7.52g31%
- Sugars 7.7g
- Protein 33.46g67%
- Vitamin A 801 IU
- Vitamin C 184.47 mg
- Calcium 426.36 mg
- Iron 7.63 mg
- Vitamin D 0.24 IU
- Vitamin E 2.88 IU
- Vitamin K 165.16 mcg
- Thiamin 1.13 mg
- Riboflavin 0.69 mg
- Niacin 14.08 mg
- Vitamin B6 1.41 mg
- Folate 272.62 mcg
- Vitamin B12 1.14 mcg
- Phosphorus 483.77 mg
- Magnesium 143.04 mg
- Zinc 5.16 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.