Savory Sauteed Pho Noodles with Beef Tenderloin & Veggies in Garlicky Sauce

February 24, 2015
1 Ratings
  • Serves About 4
Author Notes

I love this Vietnamese dish because it really hits the spot when I want a savory, balanced, and filling dinner! My favorite part of the dish is definitely the garlicky broth sauce that has such a strong umami profile -- you can pour on as much as you like. The addition of beef tenderloin elevates the dish and the vegetables lighten it up and lends a nice crispy texture. It's another great way to use pho/rice noodles! —LoveFood

What You'll Need
  • Garlicky Sauce
  • 2 cups beef broth
  • 1/2 cup water
  • 1/2 tablespoon cooking oil (canola, vegetable, or olive)
  • 1.5 tablespoons cold water
  • 1.5 tablespoons corn starch
  • 1 tablespoon minced garlic
  • 1 tablespoon oyster sauce
  • 1 tablespoon soy sauce
  • 1 teaspoon ground black pepper
  • Noodles, vegetables and beef
  • 1 packet (approximately 32 oz) of fresh pho/rice noodles or 1 package dried pho noodles, medium or large size/width
  • 1/2 pound beef tenderloin cut thinly
  • 1 tablespoon cooking oil (canola, vegetable, or olive)
  • 1 medium carrot, julienned
  • 1 medium brown or yellow onion cut into wedges
  • 1/2 pound pound bok choy, separated
  • 1 15 oz can baby corn
  • 1 15 oz can straw mushroom or button mushroom (optional)
  • 1 tablespoon sugar
  • 1 tablespoon fish sauce
  • 1 tablespoon water
  • 1 tablespoon minced garlic
  1. In a medium bowl combine marinade ingredients -- 1 tbsp sugar, 2 tbsp oyster sauce, 1 tbsp fish sauce, 1 tbsp water and 1 tbsp minced garlic, stirring well to dissolve sugar. Add in beef and mix well. Allow to marinate for 30 minutes.
  2. If using fresh noodles, separate them and place aside. If using dry noodles, cook according to package and set aside.
  3. Mix water and corn starch to form a slurry.
  4. Heat up a medium sauce pan on medium low, add oil and cook garlic until fragrant. Pour in broth, water, then mix in sugar, soy sauce, and oyster sauce. Increase heat to medium. When simmering, mix in slurry. Cook for about 3 more minutes and turn off heat, stirring occasionally. Add black pepper. Set aside.
  5. Heat up a wok or deep bottomed pot on high heat. Add oil, and cook onions for about 1-2 minutes. Add in beef and cook until almost done. Next, mix in carrots and cook for 1 minute. Reduce heat to medium, throw in the bok choy, baby corn and optional mushrooms and mix well with the rest of the ingredients. Cover with a lid and cook for 5 minutes. Finally, add in noodles, thoroughly sauteing for an additional 5-6 minutes.
  6. Plate noodles and veggies, and ladle sauce over to enjoy!

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