Ingredients
- ½ lb fresh banh pho rice stick noodles, or dried that's been rehydrated (see notes above)
- ½ lb ribeye, thinly sliced
- ½ lb sher li hon, cut into 2" lengths
- 3 cloves of garlic, minced
- 2 teaspoon Maggi Seasoning
- 1 teaspoon oyster sauce
Gravy
- 2 teaspoon fish sauce
- 1.5 tablespoon cornstarch
- ½ cup chicken stock, or water
Instructions
- Combine all the GRAVY ingredients in a small bowl. Mix well and set aside.
- Lightly salt and pepper the sliced beef.
- Heat a wok or skillet over high heat. Add a tablespoon of oil, swirl it around the pan and allow it to heat up.
- In a separate bowl, combine Maggi Seasoning and oyster sauce with a ¼ cup of water.
- Turn the heat down to medium, add pho rice stick noodles and the sauce mixture and give it a good toss. The noodles will begin to soften as it cooks.
- If the noodles are still too dry or begins to clump into a large ball, add a tablespoon of water to help loosen it. Repeat if necessary until the noodles are cooked through.
- Place the noodles onto a serving plate and set aside.
- Heat another tablespoon of oil over high heat then add the beef.
- Allow it to brown on one side, then flip to brown the other side. Add minced garlic.
- Add the greens and stir fry until the veggies are almost cooked through.
- Give the Gravy mixture a good stir as the cornstarch would have settled by now. Pour it into the wok and toss with the beef and vegetables until the sauce thickens.
- Pour the stir-fry over the bed of pho noodles. Serve with freshly cracked black pepper.
Did you make this recipe?Tag @theseasonedwok or #theseasonedwok so we can enjoy your creations too!
