This dish is the Vietnamese variation of Beef Chow Fun. Hu Tieu Xao or Pho Ap Chao is made with flank steak, Chinese broccoli, and a sweet and savory brown sauce. It's perfect for busy weeknights!
In a medium bowl, mix the oyster sauce, light and dark soy sauces, sugar, and garlic powder. Thinly slice the beef against the grain at a slight 10° angle. Coat the beef with baking soda and ½ tablespoon of the marinade and leave to rest for 15 minutes. Save the rest of the sauce for the noodles.
Prepare the rice noodles
For fresh noodles: Some fresh noodles come in large sheets while others are pre-cut. If you have the sheets, slice the rice noodles so they're about 1 inch wide. If the fresh noodles are stiff, boil a pot of water and blanch the noodles for 30 seconds. Drain completely and stick it into an ice bath.
For dried noodles: follow the instructions on the package to cook then rinse under cold water prior to stir-frying. I like to cook it so the noodles are still al-dente.
Stir fry the beef, noodles, and veggies
Turn the stove on medium-high heat. Add 1 tablespoon of oil to the wok and sear the beef on each side for 1-2 minutes, until no longer pink. Remove the cooked beef and set it aside.
Add more oil. Cook the onions and Chinese broccoli stems for 2 minutes, stirring occasionally. Add the Chinese broccoli leaves and cook for an additional 4-5 minutes until the vegetables are softened.
Add noodles and sauce. Gently separate the noodles and stir the sauce in with the noodles. (Note: if the noodles are drying out add some extra oil or ⅛ cup of water)
Add the beef and bean sprouts. Give it a good stir so that all the ingredients all well incorporated.
Garnish with chopped scallions and serve.(Optional) Add sriracha sauce for some heat.
Notes
Gather and prep all the ingredients before starting. It'll help make the cooking process faster.
Thinly slice the beef against the grain at a slight 10° angle. Cutting it this way will ensure that the beef is tender.
Use baking soda to tenderize the meat.
Let the beef marinate in the sauce for at least 15 minutes to soak up the flavor. If you're going to leave it for longer, cover it with a lid or plastic wrap and refrigerate it.