Beef Bún xào

Silky rice vermicelli stir-fried in a wok with seared beef strips and crunchy vegetables. The aroma of oyster and soy sauce coats every ingredient with an appetizing gloss.

• Prep time: 20 min
• Cook time: 10 min
• Difficulty: Medium
• Calories: 736
• Protein: 34 g
• Carbs: 77 g
• Fat: 30 g

Ingredients

• 300 g Dried rice vermicelli ( soaked in hot water )
• 400 g Beef flank steak ( thinly sliced )
• 2 piece Bok choy ( chopped )
• 1 piece Carrot ( julienned )
• 150 g bean sprouts ( rinsed )
• 3 piece Garlic ( minced )
• 1 piece Yellow onion ( sliced )
• 3 tbsp soy sauce
• 2 tbsp oyster sauce
• 1 tbsp fish sauce
• 1 tsp White sugar
• 3 tbsp Peanut oil
• 30 g Peanut ( crushed )
• 2 tbsp Fried onions optional

Instructions

1. Hydrating the vermicelli

   Submerge the vermicelli in a large volume of hot but not boiling water for 8 to 10 minutes. They should become tender to the bite while remaining elastic. Drain well and set aside.

2. Searing the beef

   Slice the beef into very thin strips against the grain. In a smoking wok with a little peanut oil, sear the meat over high heat until browned but still rare in the center. Remove and set aside.

3. Stir-frying the vegetables

   Add a dash of oil. Toss in the minced garlic and sliced onion. When the garlic browns, add the carrot sticks and chopped pak choi. Stir-fry for 2 minutes: the vegetables must remain crunchy and brightly colored.

4. Assembly and glazing

   Add the vermicelli to the wok. Pour in the sauce mixture and sugar. Stir vigorously until the noodles are glossy and have absorbed all the liquid. The sauce should coat every strand.

5. Finishing touches

   Return the beef and bean sprouts to the wok. Mix for 30 seconds to heat everything through without cooking the sprouts, which must stay juicy. Serve immediately with crushed peanuts and fried onions.

Chef's tips

• Do not boil the vermicelli, they will turn into mush in the wok.
• The wok must be scorching hot: the meat should 'sizzle' the moment it hits the metal.

Storage

Keeps for 2 days in the fridge. Reheat in a pan with a splash of water to restore the noodles' flexibility.