Vietnamese Stir-Fried Beef with Crispy Noodles

Enjoy a quick, crunchy taste of Vietnam. This fragrant stir-fry features beef and bok choy, a cousin of cabbage. My friend Binh Duong introduced me to this Vietnamese treat.

It takes a few extra minutes to prepare the ingredients, but only 7 to 8 minutes to cook. To speed cooking place the ingredients on a plate in order of use.

SHOPPING LIST: To buy: 3/4 pound skirt steak, 1 small bok choy, 1 bunch scallions, 1 small piece fresh ginger, 1 bottle stir-fry sauce, 1/4 pound Chinese noodles or angel hair pasta and 1 bottle sesame oil. Staple: vegetable oil spray.

Vietnamese Stir-Fried Beef with Crispy Noodles

  • 1/4 pound Chinese noodles or angel hair pasta
  • 3/4 pound skirt steak (see note)
  • 1 teaspoon sesame oil
  • Vegetable oil spray
  • 1 tablespoon chopped fresh ginger (see note)
  • 4 cups sliced bok choy including green tops or Chinese cabbage
  • 4 scallions, sliced (about 3/4 cup)
  • 1/4 cup bottled stir-fry sauce (any type will work)

Bring a large saucepan filled with water to a boil and add the noodles. As soon as the water returns to a boil, drain.

Remove visible fat from steak and slice against the grain into 1/2-inch strips. Set aside. Prepare remaining ingredients.

Heat oil in wok or skillet until smoking. Add the drained noodles and stir-fry for 2 minutes, they will become crisp. Divide between two dinner plates.

Spray the wok or skillet with vegetable oil spray and add the ginger and fry about 10 seconds. Add bok choy and scallions and stir fry until wilted but still crunchy, about 2 minutes. Remove to a bowl. Add the beef and stir-fry 2 minutes. Remove to bowl with vegetables. Add stir-fry sauce to wok. Heat until sauce bubbles. Add vegetables and beef to the sauce. Toss well. Serve over noodles.

Makes 2 servings.

Notes: Flank steak can be used instead of skirt steak, or buy beef cut for stir-fry at the market. A quick way to use fresh ginger, is to peel it by scraping it with the edge of a teaspoon and press it through a garlic press or grate it.

Nutrition information per serving: 603 calories (33 percent from fat), 22.3 g fat (6.7 g saturated, 9.7 g monounsaturated), 156 mg cholesterol, 48.8 g protein, 55 g carbohydrates, 4.1 g fiber, 1,263 mg sodium

Quick Fix is a Tribune News Service column from Linda Gassenheimer. She is the author, most recently, of “The 12-Week Diabetes Cookbook,” “Delicious One-Pot Dishes” and “Quick and Easy Chicken.” Her website is Follow her on Twitter @lgassenheimer. Email:

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