Vietnamese Flat Rice Noodles with Beef (Hu Tieu Ap Chao) Recipe
A flavorful Vietnamese stir-fried dish featuring tender thinly sliced beef, vibrant Chinese broccoli, and silky flat rice noodles tossed in a savory oyster and soy sauce blend. This quick and satisfying meal combines fresh ingredients with a hint of spice and char, perfect for a delicious weeknight dinner.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Vietnamese
Ingredients
Scale
Sauce
- 2½ tbsp oyster sauce
- 2 tbsp low-sodium soy sauce
- 1 tbsp dark soy sauce
- 2 tsp white granulated sugar
- ½ tsp pepper
- 1 tsp Sriracha (optional)
Beef Marinade
- ½ lb thinly sliced beef (skirt, flap, flank, or ribeye steak recommended)
- ¼ tsp baking soda
- ½ tsp garlic powder
- 1½ tbsp sauce (from above)
Vegetables and Noodles
- ¼ onion, thinly sliced (about ⅔ cup)
- 4–5 stems Chinese broccoli (gai lan), cut into 1″ pieces with thick stems halved
- 1 lb rice noodles, peeled apart
- 1 cup bean sprouts
- 3–4 green onions (dark green parts cut into 1″ pieces, white part thinly sliced for garnish)
Other
- Cooking oil (avocado oil recommended)
- Salt, to taste
Instructions
- Prepare the sauce: In a small bowl, whisk together oyster sauce, soy sauce, dark soy sauce, sugar, pepper, and Sriracha until well combined.
- Marinate the beef: In another bowl, combine the thinly sliced beef with baking soda, garlic powder, and 1½ tablespoons of the prepared sauce. Mix thoroughly to coat, then let it marinade for 15-20 minutes to tenderize and infuse flavor.
- Sear the beef: Heat 1 tablespoon of oil in a wok or large skillet over high heat. Add the marinated beef and cook for 1-2 minutes until it is seared but still slightly pink in the center. Remove the beef from the pan and set aside on a plate. Clean the wok or skillet to prepare for the next step.
- Sauté vegetables: Add another tablespoon of oil to the wok or skillet and heat over high heat. Add thinly sliced onion and Chinese broccoli along with a pinch of salt. Stir-fry for 1-2 minutes until the onion edges begin to char slightly and the broccoli turns a bright green color.
- Cook the noodles: Add an additional tablespoon of oil, then add the rice noodles and half of the prepared sauce from step one. Gently toss the noodles to soften and absorb the sauce, cooking for about 1-2 minutes.
- Add remaining vegetables and sauce: Incorporate the bean sprouts, dark green parts of the green onion, and the remaining half of the sauce. Mix everything well and cook until tender and heated through, approximately 1-2 more minutes.
- Combine beef and finish: Stir the seared beef back into the wok, then turn off the heat. Allow the residual heat to warm the beef completely. Taste and adjust seasoning with salt if necessary. Garnish with the thinly sliced white parts of the green onion and serve the dish hot for best flavor and texture.
Notes
- Peeling rice noodles apart before cooking prevents clumping and ensures even coating of sauce.
- Using baking soda in the marinade helps tenderize the beef for a more succulent texture.
- Skirt, flap, flank, or ribeye steak are recommended cuts for optimal flavor and tenderness.
- Adjust Sriracha to your preferred spice level or omit for a milder dish.
- Cleaning the wok between cooking beef and vegetables helps avoid overcooking and maintains clean flavors.
Keywords: Vietnamese flat rice noodles, Hu Tieu Ap Chao, stir-fried beef noodles, Chinese broccoli, Vietnamese dinner, quick noodle stir-fry