Serves 1
Directions
- 1Slice the beef against the grain.
- 2Prepare the sauce by combining 100g oyster sauce, 50g soy sauce, 50g chili sauce, 70g rock sugar, 5g seasoning powder, 20g MSG, 50g sugar, and 50g cold water.
- 3Cook the sauce until the spices are dissolved and the mixture boils, then turn off the heat.
- 4Marinate 100g beef with 8g of the prepared sauce, 3g minced garlic, a little pepper, and 5g cooking oil, then mix well.
- 5Heat a pan, add about 3 tablespoons of oil, then place the pho noodles in the pan.
- 6Stir-fry the pho noodles, initially with slightly higher heat until both sides are golden and crispy, then remove to an oil-absorbing plate.
- 7Sauté about 1 teaspoon of minced garlic and 1 teaspoon of minced shallots until fragrant.
- 8Add the marinated beef to the pan and stir-fry.
- 9In a separate pan, add oil, then sauté minced shallots and garlic until fragrant.
- 10Add onions, green onions, tomatoes, and Chinese cabbage to the pan.
- 11Season with about 30g of the prepared sauce.
- 12Once the vegetables are slightly cooked, add water and the stir-fried beef.
- 13To thicken the sauce, gradually add a little tapioca starch mixture while stirring until the sauce reaches desired consistency.
Ingredients
- 100 gram thịt bò
- 100 gram dầu hào
- 50 gram nước tương
- 50 gram tương ớt
- 70 gram đường tiều
- 5 gram bột canh
- 20 gram bột ngọt
- 50 gram đường
- 50 gram nước lạnh
- 3 gram tỏi
- ít tiêu
- 5 gram dầu ăn
- 3 muỗng canh dầu ăn
- bánh phở
- 1 muỗng cà phê tỏi băm
- 1 muỗng cà phê hành tím băm
- hành tím
- tỏi
- hành tây
- hành lá
- cà chua
- cải ngọt
- 30 gram sốt
- nước
- một ít bột năng
Equipment
chảodĩa thấm dầu
Tips
- When slicing beef, slice against the grain to prevent it from being tough.
- For the sauce, cook until the spices dissolve for better preservation.
- When stir-frying the pho noodles, heat the pan first, then add oil and fry until both sides are crispy and golden.
- When stir-frying vegetables, sauté the shallots and garlic until fragrant before adding other vegetables.
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