Vietnamese Flat Rice Noodles with Beef, or Hu Tieu Ap Chao, is a delicious and comforting dish that brings together tender beef, chewy rice noodles, and a sweet-savory black sauce. Inspired by my childhood, this dish is quick to make and packed with flavor. It closely resembles Beef Chow Fun, and it’s sure to be a hit at your next meal!
Why You’ll Love This Dish
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Savory and Sweet Sauce: The combination of oyster sauce, soy sauce, and a touch of Sriracha creates a well-balanced, rich, and flavorful sauce that brings all the ingredients together.
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Chewy Rice Noodles: These wide rice noodles, when cooked perfectly, offer a satisfying chewiness that pairs wonderfully with the tender beef and vegetables.
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Quick and Easy: With just 45 minutes of cooking time, this dish is perfect for busy weeknights or weekend comfort food.
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Versatile: Feel free to swap the beef for chicken, pork, or tofu for a different twist. You can also add more vegetables like bell peppers or mushrooms.
Ingredients for Vietnamese Flat Rice Noodles with Beef
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2 ½ tablespoons oyster sauce
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2 tablespoons low-sodium soy sauce
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1 tablespoon dark soy sauce
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2 teaspoons white granulated sugar
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½ teaspoon pepper
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1 teaspoon Sriracha (optional, for spice)
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½ lb thinly sliced beef (skirt, flap, flank, or ribeye steak recommended)
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¼ teaspoon baking soda
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½ teaspoon garlic powder
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¼ onion, thinly sliced (about ⅔ cup)
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4-5 stems Chinese broccoli (gai lan), cut into 1″ pieces with thick stems halved
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1 lb rice noodles (peeled apart; see notes)
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1 cup bean sprouts
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3-4 green onions, dark green parts cut into 1″ pieces and white parts thinly sliced (for garnish)
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Cooking oil (avocado oil recommended)
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Salt to taste
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Step 1: Prepare the Sauce
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In a small bowl, whisk together oyster sauce, soy sauce, dark soy sauce, sugar, pepper, and Sriracha (if using).
Step 2: Marinate the Beef
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In another bowl, combine the thinly sliced beef, baking soda, garlic powder, and 1 ½ tablespoons of the prepared sauce.
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Mix well and let the beef marinate for 15-20 minutes to tenderize and absorb the flavors.
Step 3: Cook the Beef
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Heat 1 tablespoon oil in a wok or large skillet over high heat.
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Add the marinated beef and sear it for 1-2 minutes, stirring occasionally, until it’s browned but still a little pink.
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Transfer the beef to a plate and set aside. Clean the wok or skillet to remove any excess bits.
Step 4: Sauté the Vegetables
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In the same wok, heat another 1 tablespoon oil over high heat.
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Add the onion and Chinese broccoli with a pinch of salt.
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Sauté for 1-2 minutes until the onions begin to char slightly and the broccoli turns bright green.
Step 5: Cook the Noodles
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Add another 1 tablespoon oil to the wok, followed by the rice noodles and half of the prepared sauce.
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Toss the noodles gently for 1-2 minutes until they are soft and coated with the sauce.
Step 6: Finish the Dish
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Add bean sprouts, green onion segments (dark green parts), and the remaining sauce. Stir well to combine and cook everything for an additional 1-2 minutes, allowing the vegetables to become tender and the flavors to meld.
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Stir the cooked beef back into the noodles and remove the wok from heat. Let the residual heat warm up the beef. Adjust the seasoning with salt to taste.
Step 7: Serve
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Garnish with the white part of the green onions and serve the dish hot. Enjoy your delicious, savory Vietnamese-style rice noodles with beef!
Notes
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Rice Noodles: You can use dried, refrigerated, or fresh rice noodles. Look for extra wide noodles – they may be labeled as chow fun, hor fun, hu tieu, pad thai, or banh pho.
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Dried noodles: Boil them first in salted water until al dente, then rinse with cold water.
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Refrigerated noodles: If they are too stiff, cover them with a wet paper towel and microwave them in 20-second intervals until soft and loosened.
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Storage Instructions
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Refrigeration: Leftovers can be stored in an airtight container in the fridge for up to 2-3 days.
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Freezing: You can freeze the dish (without the bean sprouts) for up to 1 month. Thaw overnight in the fridge and reheat on the stovetop or in the microwave.
Conclusion
This Vietnamese Flat Rice Noodles with Beef is a comforting, flavorful dish that combines savory beef, fresh vegetables, and chewy noodles all smothered in a delicious sauce. Whether you’re cooking for a family dinner or meal prepping for the week, this dish is sure to impress. Enjoy every bite of this easy, satisfying meal!
Print
Flat Rice Noodles with Beef
- Total Time: 45 minutes
- Yield: 4 servings
Description
Vietnamese Flat Rice Noodles with Beef (Hu Tieu Ap Chao) is a delicious, satisfying dish with tender beef, chewy rice noodles, and a sweet-savory sauce. Ideal for quick weeknight dinners or weekend feasts!
Ingredients
Sauce:
2½ tablespoons oyster sauce
2 tablespoons soy sauce (low-sodium recommended)
1 tablespoon dark soy sauce
1 tablespoon white granulated sugar
½ teaspoon pepper
1 teaspoon Sriracha (optional)
Beef Marinade:
½ lb thinly sliced beef (skirt, flap, flank, or ribeye steak recommended)
¼ teaspoon baking soda
½ teaspoon garlic powder
Main Dish:
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; see notes)
1 cup bean sprouts
3-4 green onions, dark green parts cut into 1″ pieces and white part thinly sliced for garnish
Cooking oil (e.g., avocado oil)
Salt, to taste
Instructions
1. Prepare the Sauce:
In a small bowl, whisk together oyster sauce, soy sauce, dark soy sauce, sugar, pepper, and Sriracha. Set aside.
2. Marinate the Beef:
In another bowl, combine beef, baking soda, garlic powder, and 1½ tablespoons of the sauce. Mix well and let marinate for 15-20 minutes.
3. Cook the Beef:
Heat 1 tablespoon oil in a wok or large skillet over high heat. Add the beef and cook for 1-2 minutes, until seared but still slightly pink. Transfer to a plate and set aside. Clean the wok/skillet.
4. Sauté the Vegetables:
In the same wok or skillet, heat another 1 tablespoon oil over high heat. Add the onion and Chinese broccoli with a pinch of salt. Sauté for 1-2 minutes, until the onion starts to char and the broccoli turns bright green.
5. Cook the Noodles:
Add another 1 tablespoon oil to the wok, followed by the rice noodles and half of the sauce. Gently toss the noodles until they soften, about 1-2 minutes.
6. Finish the Dish:
Add the bean sprouts, dark green onion segments, and the remaining sauce. Stir everything together for another 1-2 minutes, until everything is tender and well-cooked.
7. Combine and Serve:
Stir in the cooked beef and turn off the heat. Let the residual heat warm the beef. Taste and adjust seasoning if necessary. Garnish with the green onion slices. Serve hot.
Notes
Rice Noodles: Use dried, refrigerated, or fresh rice noodles. Look for extra-wide noodles like chow fun, hor fun, hu tieu, pad thai, or banh pho.
If using dried noodles, boil them first in salted water until al dente, then rinse with cold water.
If refrigerated noodles are too stiff to peel apart, cover them with a wet paper towel and microwave in 20-second intervals until softened.
Serving Size: Adjust based on your preference. This recipe serves 4-8 people depending on portion size.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Asian, Chinese, Vietnamese
