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  • 400 g fresh banh pho (ho fun) noodles (if using dry, rehydrate the noodles first)
  • 200 g sirloin steak (or rump), cut into 5mm thick slices
  • 120 g sugar snap peas
  • 1 clove garlic, sliced
  • 1/2 onion, coarsely chopped
  • 4 tbs oyster sauce
  • 4 tbs soy sauce
  • pinch of pepper
  • splash of water
  • 80 g bean sprouts



Step 1

Separate the fresh noodles. Heat cooking oil in a frying pan or wok until very hot then fry the steak, mange tout, 2 tbs of oyster sauce, 2 tbs soy sauce, a splash of water, pinch of pepper and garlic for a couple of minutes or until the steak is cooked as you like it. Then take off the heat and leave on a plate to rest.

Heat the frying pan or wok to a high heat again with a dash of oil, add onions, stirring quickly then add the noodles, 2 tbs of oyster sauce and 2 tbs of soy sauce. Stir well for a couple of minutes and add beansprouts and a dash of water to steam the beansprouts. Stir fry for a further minute and pour onto a serving plate. Add the beef and sugar snap peas to the noodles and serve.


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