THE VINEGAR-STRAND STIR-FRY

(Our Play on Vietnamese Pho Xao / Stir-Fried Beef Noodles)

THE VINEGAR-STRAND STIR-FRY

Ingredients: 200g Wide rice noodles (soaked), 250g Beef sirloin (strips), 2 tbsp Soy sauce, 1 tbsp Oyster sauce, 1 tbsp Sugar, 1 Onion (petals), 100g Beansprouts...

Ingredients

  • 200g Wide rice noodles (soaked)
  • 250g Beef sirloin (strips)
  • 2 tbsp Soy sauce
  • 1 tbsp Oyster sauce
  • 1 tbsp Sugar
  • 1 Onion (petals)
  • 100g Beansprouts

Cooking Method

  1. The Scorch Sear beef on max heat until charred; remove.
  2. The Architect Sauté onions and beansprouts until the edges are blackened.
  3. The Bloom Add noodles and silk ingredients with a 30ml splash of water; toss until noodles turn dark and sticky.
  4. The Marriage Add the beef back in; stir-fry for 1 minute until everything is lacquered.
  5. The Finish Garnish with fresh coriander and a heavy dusting of black pepper.

Cuisine: Asian

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