Saigon Beef Glass Noodles

Recipe inspiration:

Glass noodles are an interesting variation on the usual Asian noodle dish. We really love pho in this family so I decided to create a beef noodle dish that had the flavors of pho, but with a different twist on the noodles. Pacific Organic Beef Pho Broth was the perfect addition to give the dish authentic Vietnames flavor. This dish is also an interesting option for gluten-free diets if you use GF hoisin sauce. It’s tasty and full of flavor, but not terribly spicy, so suitable for the little ones as well. My kids loved it!

Recipe ingredients:

2 tbsp vegetable oil, divided use
2 tbsp finely minced garlic, divided use
1/3 cup hoisin sauce
1 tbsp sriracha chili sauce
1 lb top sirloin steak, cut into 1/4” thick strips
12 oz bean thread noodles (sometimes called mung bean, glass or cellophane noodles)
1 tsp finely grated ginger
8 oz tri-color coleslaw mix (cabbage, red cabbage and carrot)
2 cups Pacific Organic Beef Pho Broth
1 tbsp fish sauce
1 cup bean sprouts
1/3 cup finely chopped cilantro
2 tbsp finely chopped mint leaves

lime wedges for serving
finely chopped green onion for garnish (optional)
cilantro sprigs for garnish (optional)

Cooking instructions:

Whisk together 1 tbsp vegetable oil, 1 tbsp minced garlic, hoisin sauce and sriracha sauce in a large bowl. Add steak strips and toss until well coated. Cover and marinate for at least 30 minutes, or longer if desired (up to 8 hours).

Once beef is done marinating, soak bean thread noodles in a large bowl of warm water until softened, about 8-10 minutes. Drain and cut into smaller sections if desired.

Remove steak strips from marinade. Discard any excess marinade.

Heat remaining 1 tbsp oil over high heat in a large, deep non-stick skillet or wok. Add steak strips to pan and cook, turning, until browned on all sides, about 3 minutes. Remove steak strips from skillet and set aside.

Reduce heat to medium-high and add remaining garlic and ginger to skillet. Cook, stirring, for 1 minute. Add coleslaw mix and cook until slightly wilted, about 2 minutes. Add drained noodles and toss to combine, then add Pacific Organic Beef Pho Broth and fish sauce and cook, stirring, until liquid is almost completely absorbed, about 2-3 minutes.

Return steak to pan and add bean sprouts and cilantro. Toss until combined.

Garnish with cilantro sprigs and green onion (optional). Squeeze lime juice over noodles just before serving if desired.

Makes 4 servings.