Go Back
+ servings

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

Equipment

  • Large Wok or large skillet

Ingredients

  • 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

Instructions

  • 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.

Nutrition

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