Filipino Pancit with Beef
A comforting noodle dish that mixes tender beef with flavorful vegetables and rice noodles, perfect for a weeknight dinner.
Ingredients
Main Ingredients
- 1 package 8.8 ounces Thai Vermicelli rice noodles Soak according to package directions.
- 2 tablespoons canola oil For cooking.
- 1 pound beef, sliced into bite-sized pieces Any cut suitable for quick cooking.
- 1 yellow onion, diced
- 6 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 cup chicken stock
- 2 cups shredded cabbage Provides crunch and texture.
- 1/2 cup sliced carrots For sweetness and color.
- 3 pieces green onions, diced For garnish and flavor.
- Kosher salt and cracked pepper, to taste For seasoning.
Instructions
Preparation
- Soak the rice noodles according to the package directions.
- Slice the beef into bite-sized pieces and dice the vegetables.
Cooking
- Heat the canola oil in a wok or large sauté pan over medium-high heat.
- Add the beef, diced yellow onion, minced garlic, and soy sauce to the pan. Cook for 3-5 minutes until the beef is browned. Season with salt and pepper to taste.
- Pour in the chicken stock, then add the shredded cabbage, sliced carrots, and diced green onions. Cook for another 3-5 minutes until the vegetables have softened.
- Add the soaked noodles to the beef and vegetable mixture. Toss everything together to combine well. Adjust the seasoning with more salt and pepper if needed.
- Serve the pancit hot and enjoy!
Notes
Avoid over-soaking the noodles; they should be pliable, not mushy. Use a large pan to prevent clumping. If noodles seem dry, a splash more chicken stock can help.