Gluten-Free Vietnamese Beef and Noodle Stir-Fry (Bò Xào)

Ingredients

• 1 lb Beef Sirloin
• 3 tablespoons Gluten-Free Soy Sauce
• 2 tablespoons Oyster Sauce
• 2 cloves Garlic
• 1 teaspoon Ginger
• 2 tablespoons Vegetable Oil
• 2 cups Broccoli Florets
• 1 whole Carrot
• 8 oz Gluten-Free Rice Noodles
• 1 teaspoon Sesame Oil

Instructions

1. 1Slice the 1 lb Beef Sirloin thinly against the grain into 1/4-inch (0.6 cm) strips. Mince the 2 cloves Garlic and 1 teaspoon Ginger. Thinly slice the 1 whole Carrot into 1/8-inch (0.3 cm) rounds or julienne strips.
2. 2In a medium bowl, combine the sliced 1 lb Beef Sirloin, 3 tablespoons Gluten-Free Soy Sauce, 2 tablespoons Oyster Sauce, minced 2 cloves Garlic, and minced 1 teaspoon Ginger. Stir well to ensure all the beef is coated.
3. 3Fill a large pot with water and bring it to a rolling boil over high heat (approximately 212°F / 100°C). Add the 8 oz Gluten-Free Rice Noodles to the boiling water and cook for 3 to 5 minutes, or until the noodles are tender but still have a slight chew; then drain them thoroughly in a colander and set aside.
4. 4Heat 2 tablespoons Vegetable Oil in a large 12-inch (30 cm) skillet or wok over medium-high heat. Add the marinated 1 lb Beef Sirloin mixture to the skillet and stir-fry for 3 to 5 minutes, breaking up any clumps, until the beef is no longer pink and an instant-read thermometer inserted into the thickest part reads 145°F (63°C); then remove the cooked beef from the skillet and set it aside on a plate.
5. 5Add the 2 cups Broccoli Florets and the thinly sliced 1 whole Carrot to the same skillet. Stir-fry for 3 to 5 minutes over medium-high heat, until the vegetables are tender-crisp.
6. 6Return the cooked 1 lb Beef Sirloin to the skillet with the vegetables. Add the drained 8 oz Gluten-Free Rice Noodles to the skillet, toss all ingredients together gently until well combined and heated through, then drizzle with 1 teaspoon Sesame Oil before serving immediately.

Substitutions

Related Guides