Enjoy a quick, crunchy taste of Vietnam. This fragrant stir-fry features beef and bok choy, a cousin of cabbage. My friend Binh Duong introduced me to this Vietnamese treat.
It takes a few minutes to prepare the ingredients, but only 7 to 8 minutes to cook.
Vietnamese Stir-Fried Beef With Crispy Noodles
1/4 pound lo mein noodles or angel hair pasta
3/4 pound skirt steak
1 teaspoon sesame oil
Vegetable oil spray
1 tablespoon chopped fresh ginger
4 cups sliced bok choy including green tops
4 green onions, sliced (about 3/4 cup)
1/4 cup bottled stir-fry sauce
Bring a large saucepan filled with water to a boil. Add noodles and cook, according to package directions, until al dente. Drain.
Remove visible fat from steak and slice against the grain into 1/2-inch strips. Set aside. Prepare remaining ingredients.
Heat oil in wok or skillet until smoking. Add the drained noodles and stir-fry for 2 minutes, they will become crisp. Divide between two dinner plates.
Coat the wok or skillet with vegetable oil spray and add the ginger and fry about 10 seconds. Add bok choy and green onions and stir fry until bok choy is wilted but still crunchy, about 2 minutes. Remove to a bowl. Add the beef and stir-fry 2 minutes. Remove to bowl with vegetables. Add stir-fry sauce to wok. Heat until sauce bubbles. Add vegetables and beef to the sauce. Toss well. Serve over noodles.
Makes 2 servings.
Nutrition information: Each serving contains approximately 603 calories, 48 g protein, 22 g fat, 55 g carbohydrate, 156 mg cholesterol, 1,263 mg sodium and 4 g fiber.
Food on 09/19/2018