Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 lb fresh wide rice noodles (banh pho tuoi), separated
- 12 oz beef sirloin or flank, thinly sliced (1/8 inch)
- 2 tbsp neutral oil for noodles + 1 tbsp for stir-fry
- 12 oz baby bok choy, chopped; 1 medium yellow onion, sliced; 4 garlic cloves, minced; 2 scallions, sliced
- Sauce: 1 1/2 cups low-sodium beef broth; 1 1/2 tbsp oyster sauce; 1 tbsp light soy sauce; 1 tsp dark soy (optional); 1 tsp fish sauce; 1 tsp sugar; 1/2 tsp black pepper
- Slurry: 2 tbsp cornstarch + 2 tbsp cold water
- Marinade: 1 tbsp soy sauce; 1 tsp oyster sauce; 1 tsp cornstarch; 1/4 tsp baking soda (optional); 1 tsp oil; 1/4 tsp black pepper
- Finish: 1/4 tsp toasted sesame oil; extra black pepper
Do This
- 1. Slice beef 1/8 inch thick across the grain; mix with marinade and rest 15 minutes.
- 2. Stir together sauce; mix slurry; prep bok choy, onion, garlic, scallions; separate noodles.
- 3. Heat 1 tbsp oil in nonstick skillet over medium-high; spread half the noodles in an even layer. Cook 3 minutes until edges crisp, flip 2 minutes; repeat with remaining noodles (another 1 tbsp oil).
- 4. Heat wok high; add 1 tbsp oil. Sear beef 60–90 seconds until just browned; remove.
- 5. Stir-fry onion 1 minute; add garlic 15 seconds. Add bok choy stems 1 minute, then leaves 30 seconds.
- 6. Pour in sauce; bring to a boil. Stir in slurry; simmer 30–60 seconds until glossy. Return beef; add sesame oil and black pepper.
- 7. Plate crisp noodles; ladle on beef-bok choy gravy. Garnish with scallions; serve immediately.
Why You’ll Love This Recipe
- Restaurant-style crispy noodles at home with minimal fuss.
- Glossy, peppery beef gravy that clings beautifully to every strand.
- Balanced textures: tender beef, juicy onions, snappy bok choy, crisp-edged noodles.
- Weeknight-friendly: ready in about 40 minutes.
Grocery List
- Produce: Baby bok choy (about 12 oz), 1 yellow onion, 4 garlic cloves, 2 scallions
- Dairy: None
- Pantry: Fresh wide rice noodles (1 lb) or dried wide rice noodles (10 oz), neutral oil, low-sodium beef broth, oyster sauce, light soy sauce, dark soy sauce (optional), fish sauce, cornstarch, black pepper, sugar, toasted sesame oil, baking soda (optional)
Full Ingredients
For the Beef and Marinade
- 12 oz beef sirloin or flank steak (340 g), sliced 1/8 inch thick across the grain
- 1 tbsp light soy sauce
- 1 tsp oyster sauce
- 1 tsp cornstarch
- 1/4 tsp baking soda (optional, for extra tenderness)
- 1 tsp neutral oil
- 1/4 tsp freshly ground black pepper
For the Sauce and Slurry
- 1 1/2 cups low-sodium beef broth (360 ml), room temperature
- 1 1/2 tbsp oyster sauce
- 1 tbsp light soy sauce
- 1 tsp dark soy sauce (optional, for color)
- 1 tsp fish sauce
- 1 tsp sugar
- 1/2 tsp freshly ground black pepper
- 2 tbsp cornstarch mixed with 2 tbsp cold water (slurry)
For the Stir-Fry and Noodles
- 1 lb fresh wide rice noodles (banh pho tuoi), gently separated into ribbons (see Tips if using dried)
- 3 tbsp neutral oil, divided (2 tbsp for noodles, 1 tbsp for stir-fry)
- 12 oz baby bok choy (about 4 small heads), stems and leaves separated, chopped
- 1 medium yellow onion, thinly sliced
- 4 garlic cloves, minced
- 2 scallions, thinly sliced (whites and greens divided)
- 1/4 tsp toasted sesame oil, for finishing
- Freshly ground black pepper, to finish
For Serving
- Extra scallion greens, thinly sliced
- Optional: sliced fresh chiles or chili oil
Step-by-Step Instructions
Step 1: Slice and marinate the beef
Partially freeze the beef for 10–15 minutes to make thin slicing easier. Slice across the grain into 1/8-inch strips. In a bowl, combine soy sauce, oyster sauce, cornstarch, baking soda (if using), neutral oil, and black pepper. Add beef, mix well, and marinate 15 minutes at room temperature while you prep the rest.
Step 2: Make the sauce and prep vegetables
In a measuring jug, whisk together the beef broth, oyster sauce, light soy, dark soy (optional), fish sauce, sugar, and black pepper. In a separate small bowl, stir the cornstarch with cold water to make a slurry. Prep the vegetables: separate bok choy stems from leaves, slice the onion, mince the garlic, and cut the scallions.
Step 3: Crisp the noodles in batches
Heat 1 tbsp oil in a large nonstick skillet over medium-high heat until shimmering. Add half the noodles in an even layer; gently press with a spatula. Cook undisturbed 3 minutes until the edges are crisp and browned, then flip and cook 2 minutes more. Transfer to a warm platter. Repeat with the remaining 1 tbsp oil and noodles. Keep the noodles loosely mounded so the centers stay tender while edges stay crisp.
Step 4: Sear the beef quickly
Heat a wok (or the same skillet) over high heat until very hot. Add 1 tbsp oil and swirl. Add marinated beef in a single layer and sear 60–90 seconds, just until browned with a slight pink in the thickest pieces. Immediately transfer to a plate to prevent overcooking.
Step 5: Stir-fry aromatics and vegetables
In the hot wok, add onion and stir-fry 1 minute until slightly translucent at the edges. Add garlic and scallion whites; stir-fry 15 seconds until fragrant. Add bok choy stems and toss 1 minute, then add bok choy leaves and cook 30–45 seconds until just wilted.
Step 6: Build the glossy pepper gravy
Pour in the sauce and bring to a vigorous boil. Stir the slurry once more and drizzle it in while stirring. Simmer 30–60 seconds until the sauce turns glossy and lightly coats the vegetables. Return the beef (and any juices) to the wok, toss to combine, and finish with toasted sesame oil and a few grinds of black pepper. Taste and adjust seasoning with a splash more soy or fish sauce if needed.
Step 7: Assemble and serve
Arrange the crisped noodles on a wide platter or individual shallow bowls. Spoon the beef-bok choy gravy generously over the noodles, allowing some crisp edges to peek out. Garnish with scallion greens and extra black pepper. Serve immediately while the contrast of crisp noodles and saucy topping is at its best.
Pro Tips
- For perfect slicing, partially freeze the beef first; thin slices cook tenderly in seconds.
- If using dried wide rice noodles, soak 10 oz in warm water for 25–30 minutes until pliable, drain very well, and pat dry before pan-frying.
- Don’t stir the noodles while crisping—let them sear undisturbed to develop browned edges.
- Keep the wok smoking hot for the beef and aromatics; high heat builds wok hei and prevents steaming.
- Use coarsely ground black pepper for the signature warm bite—freshly cracked pepper makes a big difference.
Variations
- Chicken or Shrimp: Swap in 12 oz thinly sliced chicken thigh or 12 oz peeled shrimp; marinate the same way and sear just until done.
- Mushroom and Tofu: Use 12 oz firm tofu (pressed, cubed) and 8 oz shiitake or oyster mushrooms. Brown the tofu first, then stir-fry mushrooms before adding vegetables.
- Egg Silk Gravy: Whisk 1 egg, then drizzle into the simmering sauce just after thickening; swirl gently for delicate ribbons.
Storage & Make-Ahead
For best texture, keep noodles and gravy separate if making ahead. Refrigerate the gravy (beef and vegetables in sauce) up to 3 days; reheat to a simmer, thinning with a splash of broth if needed. Re-crisp noodles in a lightly oiled skillet over medium heat 2–3 minutes per side. The assembled dish is best eaten immediately and does not freeze well.
Nutrition (per serving)
Approx. 500 calories; 32 g protein; 55 g carbohydrates; 16 g fat; 3 g fiber; 1100 mg sodium. Values are estimates and will vary by brand and portion size.
