Filipino Pancit with Beef (Print version)
Tender beef, bihon rice noodles, crisp vegetables, and a savory soy-calamansi sauce make this Filipino pancit a bright family dinner.
# Ingredients:
For the noodles and beef
01 -
12 oz (340 g) bihon rice noodles
02 -
12 oz (340 g) beef sirloin, sliced very thin across the grain
03 -
1 tablespoon soy sauce
04 -
1/2 teaspoon black pepper
05 -
2 tablespoons neutral oil, divided
For the vegetables and sauce
06 -
1 small yellow onion, thinly sliced
07 -
4 cloves garlic, minced
08 -
1 large carrot, cut into matchsticks
09 -
3 cups thinly sliced green cabbage
10 -
1 cup snow peas, trimmed
11 -
3 cups (720 ml) beef broth
12 -
3 tablespoons soy sauce
13 -
1 tablespoon oyster sauce
14 -
1 teaspoon fish sauce, optional
15 -
3 scallions, sliced
16 -
Calamansi or lemon wedges, for serving
# Instructions:
01 -
Place the bihon noodles in a large bowl and cover with warm water for 8-10 minutes, just until flexible. Drain well and set aside.
02 -
Toss the sliced beef with 1 tablespoon soy sauce and black pepper. Let it sit while you prepare the vegetables.
03 -
Heat 1 tablespoon oil in a large wok or skillet over medium-high heat. Stir-fry the beef for 2-3 minutes until browned and just cooked, then transfer to a plate.
04 -
Add the remaining oil to the pan. Stir-fry the onion for 2 minutes, then add the garlic and cook for 30 seconds until fragrant.
05 -
Add the carrot, cabbage, and snow peas. Stir-fry for 2-3 minutes until the vegetables are bright and slightly softened.
06 -
Pour in the beef broth, 3 tablespoons soy sauce, oyster sauce, and fish sauce if using. Bring to a steady simmer.
07 -
Add the drained bihon and toss often until the noodles absorb most of the liquid, 5-7 minutes. Add a splash of broth or water if the noodles need more time.
08 -
Return the beef to the pan and toss for 1 minute to warm through. Fold in scallions and serve hot with calamansi or lemon wedges.
# Good to know:
01 -
Slice the beef thinly so it cooks quickly and stays tender.
02 -
The noodles should finish cooking in the broth, not in the soaking bowl.
03 -
Serve with calamansi or lemon for the classic bright finish.