In the bustling atmosphere of the days leading up to Tet, housewives are always busy with housework and shopping. Therefore, quickly preparing dishes while still ensuring deliciousness and sufficient nutrition is still of concern to many housewives.
Accordingly, housewives can refer to soft stir-fried beef pho, which is a harmonious combination of pho noodles, protein from beef and fiber from vegetables. This dish does not require a fussy bone-frying process like water pho, but the processing method is simpler but still brings a rich flavor, very suitable for recharging energy for the whole family in the days leading up to Tet.
To make soft stir-fried beef pho, housewives need to prepare 500g of fresh pho noodles, 300g of beef tenderloin or soft beef shank.
The accompanying vegetables include 1 bunch of bok choy (or bok choy), 1 onion, 1 carrot, 2 tomatoes and scallions. Spices needed include garlic, shallots, oyster sauce, soy sauce, seasoning, ground pepper and cooking oil.
Beef after washing, thinly sliced horizontally and marinated with 1 teaspoon minced garlic, 1 teaspoon seasoning powder, 1/2 teaspoon ground pepper and 1 tablespoon cooking oil. Marinating cooking oil with beef will help the meat become soft and not dry when stir-frying.
Fresh pho noodles should be loosened, mixed evenly with a little seasoning or egg yolk to make pho noodles fluffy and have a beautiful color. Wash mustard greens, cut into pieces, halve onions into wedges, shred carrots and halve tomatoes into wedges.
When processing, heat a pan with a little cooking oil, put pho noodles in and pan-fry quickly at high heat. Stir-fry gently to make the pho noodles slightly charred, firm and fragrant, then remove to a separate plate. Note not to stir-fry for too long to avoid the pho noodles becoming dry or hard or mushy.
Next, sauté minced garlic until fragrant in a pan, add beef and stir-fry quickly over high heat. When the beef is just cooked, put it in a bowl, avoid stir-frying thoroughly to make the meat chewy. Next, add onions, carrots and mustard greens and stir-fry together.
When the vegetables are just cooked, pour in the beef and pho noodles that have been pan-fried and stir-fry thoroughly. Season again with 2 tablespoons of oyster sauce, 1 tablespoon of soy sauce to taste. Continue stirring evenly for about 1 - 2 minutes to let the ingredients blend in flavor.
When pho and the ingredients are cooked evenly, sprinkle with sliced green onions and a little ground pepper on top and turn off the heat. A plate of hot stir-fried beef pho with the eye-catching color of vegetables, the soft sweetness of beef and the delicious chewiness of pho noodles will be a perfect quick meal, ensuring enough nutrients for family members.
