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Teriyaki Beef on Pho Noodles with Cabbage

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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

Teriyaki Beef on Pho Noodles with Cabbage is aSimple, delicious, and easy meal. All you need is a small strip of beef, pre-marinated and ready to cook. Pan sear it quickly while you let the noodles soak. Chop up some vegetables, too. Throw it all in together. It will look glossy, shiny  and the Asian aromas of sweet and salty soy-gingers will be irresistible. I adapted this dish from a recipe I found in the Manila-based “FOOD” magazine, which I am privileged to write for, as their USA contributor. The original dish was “Sliced Beef in Soba Noodles” by Chef Katherine Jao, in the June 2012 issue (“Food Magazine” ABS-CBN Publishing, Manila, Philippines) This beef dish on noodles serves 2 to 4.
Course: Dinner, Lunch, Main Course
Cuisine: Asian, Filipino
Servings: 2 people
Calories: 254kcal
Author: Asian in America


  • 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.


Serving: 1g | Calories: 254kcal | Carbohydrates: 3g | Protein: 1g | Fat: 28g | Saturated Fat: 23g | Sodium: 494mg | Potassium: 33mg | Fiber: 1g | Sugar: 1g | Vitamin A: 120IU | Vitamin C: 2mg | Calcium: 14mg | Iron: 1mg

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.

Copyright Notice: Hello, Friends! Please DO NOT LIFT OR PLAGIARIZE my original recipe, stories, photos or videos. All the images and content on this blog are COPYRIGHT PROTECTED and owned by my media company Besa-Quirino LLC. This means BY LAW you are NOT allowed to copy, scrape, lift, frame, plagiarize or use my photos, essays, stories and recipe content on your websites, books, films, television shows, videos, without my permission. If you wish to republish this recipe or content on media outlets mentioned above, please ASK MY PERMISSION, or re-write it in your own words and link back to my blog AsianInAmericaMag.com to give proper attribution. It is the legal thing to do. Thank you. Email me at [email protected]

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    1. Thanks for the blog-visit, Laura! You are so kind, and so funny. Now before you lick the screen, don’t forget you can use any type of noodles, veggies or meat slices your family desires. The sauce base is terrific, though & my family loves it.

  1. Elizabeth, I have two young hungry boys (make that 3 including my husband) – and constantly trying to find easy delicious fast healthy dinners… this one’s sounds perfect, thank you! I’ll definitely being trying it soon 🙂

    1. Thank you, Catherine! I know exactly how you feel. I fed my boys all these dishes you’re seeing and they now come back home to cook for me, much to my delight. Glad you like this recipe. Let me know how else I can help ~ come blog-visit again soon!

    1. Thanks, Gio! Your kind comments gave me a cheery jumpstart to the week. All moms in the world are the best, you’re right about that! Try this recipe with your own meat-veggies and noodle variations. It’s the sauce that makes it so delicious. Glad you stopped by & hope all’s well in your parts!

  2. I don’t have the beef with me, but I would love to eat this noodle! I have this type of noodle in my pantry – was planning to make pad thai but this sounds even better! Probably cook with chicken instead (I know, probably beef would taste better!), or I have to go get beef! Seriously I’m getting hungry for this.

    1. Hi Nami, yes you can try this recipe using chicken ~ it will be Teriyaki Chicken Slices. My family loves the sweet sauce base of this dish, and I think that’s the secret to its likability. But beef is excellent,too. Do let me know how it turns out. Thanks for the kind comments!

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