Sweet, glazed beef strips flavored with gingery, soy barbecue sauces, sizzled on the skillet. It was a gorgeous sight and the Asian aromas of salty and sweet melded together to further drive home the point that dinner was almost ready.
Beef strips cooked in different ways were always my go-to for quick suppers on weeknights. And this was what I did with this dish. I was reminded of all those school days when I drove past the soccer fields the other night on the way home.
Suddenly, the memories of those busy days when my sons were growing up came back. How did I manage to do it all? My days back then were like this: I put my sons on the school bus, I rushed to work, then hurried back home in time to get the boys off the bus, then we had scouts, soccer and homework. The days never seemed to end then. But I always had a good, home cooked Filipino supper waiting for the family at night, no matter what.
And yes, this was how I managed “back to school” days. A quick beef stir fry with noodles and vegetables was often the answer. It was hearty, it was healthy, it was fast, it was perfect.
You can use any beef cut you have. Just marinate it in soy sauce before you leave for work, and refrigerate all day. Before you sit down to supper, pan sear the beef while the noodles soak. Chop up the vegetables. Stir fry and put all the ingredients together. Like magic, you’ll have this magnificent teriyaki-flavored beef strips on pho noodles with cabbage strips. It’ll be so good, your family will ask you to make it again and again. And guess what? You’ll always have time to do it, because it cooks in no time!
Teriyaki Beef on Pho Noodles with Cabbage
- Large Wok or large skillet
- 1/2 pound beef skirt steak or flank steak cut sliced in 2-inch strips
- 1/3 cup Kikoman soy sauce or any Asian brand
- 1/4 cup bottled barbecue sauce bottled barbecue sauce
- 2 Tablespoons Shao Xing rice wine
- 2 Tablespoons oyster sauce
- 1 cup water or broth
- 4 cloves water finely minced
- 1 whole medium-sized onion finely sliced
- 1 teaspoon finely sliced fresh ginger strips
- 2 cups shredded Napa cabbage or use regular cabbage
- 8 ounces dried rice sticks Vietnamese banh pho or 2 cups after soaking in water
- 4 Tablespoons vegetable oil for pan searing
- 1 teaspoon ground black pepper powder
- 2 stalks scallions chopped for garnish
- Pre-marinate the beef in Kikoman soy sauce. Cover in plastic and refrigerate for at least 15 to 30 minutes or longer.
- Soak dried Vietnamese pho noodles in a bowl filled with cold water for 10 minutes. Then drain the water and allow the noodles to rest in a colander, while you pan sear the beef.
- In a large skillet, over medium high heat, add the vegetable oil. Saute the garlic, onions and ginger. Add the beef and cook till done. For medium rare, turn the heat to high, cook 6 to 7 minutes. For well done beef, it will take 10 to 12 minutes over medium high heat, or till liquids come clear if pierced with a fork. Remove beef from skillet and set aside.
- In a small bowl, mix the barbecue sauce, xiao xing rice wine, oyster sauce and broth. Add this to the skillet where the beef was cooked. Let the sauce boil, then lower heat to a slow simmer. Add the noodles to the sauce and cook for five minutes. Then add the napa cabbage strips and cook for 1 minute till vegetable softens.
- Add the cooked beef strips back on top of the noodles. Season black pepper powder all over the ingredients. Garnish with scallions. Serve hot.
- Cook's cooments: I used Vietnamese Pho noodles because it was what I had in my pantry. These type of noodles come in large packs, but I use the noodles a few ounces at a time, manually cutting them off. Feel free to use other noodles that you prefer and cook according to package directions. You can also add other vegetables . This is a very versatile dish with a basic Asian-flavored sauce base and you will enjoy doing your own meat-vegetable variations.
- OTHER NOODLES: I've also cooked this dish using egg noodles and they were terrific. I'll post about this soon.
- AVAILABILITY: For the ingredients used here - soy sauce, oyster sauce, rice wine and the noodles, I bought them at Asian groceries or large supermarkets. You can also find them at online sources for Asian ingredients.
Notes on Nutrition: The nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.
Did you like this recipe?I have more Filipino Instant Pot recipes in my newest cookbook Instant Filipino Recipes: My Mother’s Traditional Philippine Cooking in A Multicooker Pot by Elizabeth Ann Besa-Quirino. I also have more classic recipes inspired by my mother’s cooking in my popular cookbook: My Mother’s Philippine Recipes. If you’re learning how to cook Filipino food or a fan of Philippine cuisine, buy my cookbooks and books on Amazon.com sold worldwide in paperback and Kindle format.
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