If you’ve ever found yourself craving a dish that feels like a warm, flavorful hug from the Philippines, this Filipino Pancit With Beef Recipe is exactly what you need. With tender slices of beef mingling perfectly with delicate vermicelli noodles and a vibrant medley of fresh vegetables, this dish brings together simple ingredients into a symphony of comforting flavors. It’s not only a staple at celebrations but also a delightful meal to enjoy any day of the week, making it a beloved favorite that’s as easy to make as it is to savor.
Ingredients You’ll Need
The magic of this Filipino Pancit With Beef Recipe comes alive thanks to a handful of straightforward, fresh ingredients. Each one plays a crucial role, from the soft yet slightly chewy noodles to the savory punch of beef and the crisp freshness of cabbage and carrots, offering a perfect balance of textures and flavors.
- Thai Vermicelli rice noodles (8.8 ounces): These delicate noodles absorb all the delicious flavors while retaining a lovely texture.
- Canola oil (2 tablespoons): A neutral oil that allows the beef and aromatics to sizzle beautifully without overpowering the dish.
- Beef, sliced (1 pound): Tender and juicy, the beef adds hearty protein and richness.
- Yellow onion, diced (1): Adds sweetness and depth once sautéed.
- Garlic, minced (6 cloves): A robust aromatic that infuses the dish with irresistible flavor.
- Soy sauce (2 tablespoons): Brings a savory, umami-packed punch that ties all the ingredients together.
- Chicken stock (1 cup): Adds moisture and a subtle savory background to enrich the noodles.
- Shredded cabbage (2 cups): Provides crunch and freshness to lighten the dish.
- Sliced carrots (1/2 cup): Introduce a bit of natural sweetness and vibrant color.
- Green onions, diced (3): Sprinkle on top for a bright, mildly pungent freshness.
- Kosher salt and cracked pepper, to taste: Essential for seasoning and bringing out the best in every ingredient.
How to Make Filipino Pancit With Beef Recipe
Step 1: Prepare the Noodles
Start by soaking or boiling the Thai vermicelli noodles according to the package instructions until tender. Drain and set them aside so they’re ready to soak up all the wonderful flavors at the end.
Step 2: Sauté Aromatics and Beef
Heat canola oil in a large pan over medium heat. Add the diced onion and minced garlic, cooking until they become fragrant and translucent. Next, add the sliced beef, seasoning lightly with salt and pepper, and cook until browned on all sides and just cooked through—this seals the juices and keeps the meat tender.
Step 3: Build the Flavors
Stir in the soy sauce and chicken stock, which creates a savory broth for the noodles. Let this simmer briefly so the beef can soak up the rich, salty goodness while also starting to reduce slightly for concentrated flavor.
Step 4: Add the Vegetables
Throw in the shredded cabbage and sliced carrots, gently tossing them in the flavorful mixture. Allow the vegetables to soften just enough to maintain crispness—they add a fresh contrast that livens up every bite.
Step 5: Combine Noodles and Finish
Finally, fold in the cooked vermicelli noodles, mixing thoroughly to ensure the noodles are evenly coated with the savory sauce and combined with beef and vegetables. Adjust seasoning with salt and pepper as needed. Just before serving, sprinkle the diced green onions on top for a fresh, herbal note.
How to Serve Filipino Pancit With Beef Recipe
Garnishes
Authenticity shines through a simple squeeze of fresh calamansi or a wedge of lemon on the side. These tangy accents cut through the savory richness, brightening every mouthful. For extra flair, a sprinkle of toasted garlic bits or crushed red pepper flakes can add a pleasant crunch or a touch of heat.
Side Dishes
Pancit With Beef makes a fantastic main dish, but it also pairs beautifully with classic Filipino sides like lumpia (spring rolls) or a simple tomato and cucumber salad. These add texture variety and freshness, making your meal feel complete and celebratory.
Creative Ways to Present
Serve the pancit in a large communal platter for a family-style feast, garnished artistically with colorful vegetable curls or herb sprigs for that “wow” factor. Alternatively, twist things up by wrapping portions in lettuce leaves for bite-sized pancit wraps that are as fun to eat as they are delicious.
Make Ahead and Storage
Storing Leftovers
Let your pancit cool completely before transferring it to an airtight container. Stored properly in the refrigerator, it will stay fresh for up to 3 days while maintaining its fantastic flavors.
Freezing
While freezing pancit isn’t the best option because noodles can get mushy, you can freeze the beef and vegetable mixture separately. This way, you can quickly reheat and toss with freshly cooked noodles when needed for quicker meal prep.
Reheating
Gently reheat leftover pancit in a skillet over medium-low heat. Add a splash of water or broth to revitalize the noodles and prevent drying out. Stir frequently for even warming and to bring back that freshly cooked taste and texture.
FAQs
Can I substitute beef with chicken or pork?
Absolutely! The Filipino Pancit With Beef Recipe is quite versatile. Chicken or pork slices work beautifully and can easily be swapped in depending on your preference or what you have available.
What type of noodles works best in pancit?
Thai vermicelli rice noodles are excellent for this recipe because they absorb flavors well yet remain tender without getting mushy. However, other rice noodles or even egg noodles can be used if you prefer.
Is it necessary to use chicken stock?
While chicken stock adds depth and richness, you can substitute with beef broth or even water with a pinch of bouillon to keep the dish flavorful.
How can I make this dish gluten-free?
Simply use tamari or a gluten-free soy sauce and ensure your noodles are rice-based. This way, the Filipino Pancit With Beef Recipe remains safe and delicious for gluten-sensitive eaters.
What is the best way to reheat pancit without it drying out?
Reheating slowly in a pan with a little added liquid—water or broth—is key. Avoid using a microwave without moisture as that tends to dry out the noodles and veggies quickly.
Final Thoughts
This Filipino Pancit With Beef Recipe is one of those dishes that just feels like home, whether you’re enjoying it on a casual night in or sharing it with loved ones during special occasions. Its harmony of flavors and textures is utterly addictive, and once you make it, you’ll find it becoming a staple in your recipe collection. Give it a try—you might just discover your new favorite comfort food!
Print
Filipino Pancit With Beef Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Filipino
Description
A flavorful and easy-to-make Filipino Pancit with Beef recipe featuring tender beef, crunchy vegetables, and delicate Thai vermicelli noodles simmered to perfection in a savory soy and chicken broth.
Ingredients
Noodles
- 1 package (8.8 ounces) Thai Vermicelli rice noodles
Beef and Vegetables
- 1 pound beef, sliced into bite-sized pieces
- 1 yellow onion, diced
- 6 cloves garlic, minced
- 2 cups shredded cabbage
- 1/2 cup sliced carrots
- 3 green onions, diced
Sauces and Liquids
- 2 tablespoons canola oil
- 2 tablespoons soy sauce
- 1 cup chicken stock
Seasoning
- Kosher salt and cracked pepper, to taste
Instructions
- Prepare the noodles: Soak the Thai vermicelli rice noodles in warm water for about 5-8 minutes until soft. Drain and set aside.
- Sauté aromatics and beef: Heat canola oil in a large skillet or wok over medium-high heat. Add diced onions and minced garlic, sautéing until fragrant and translucent. Add the sliced beef pieces and cook until browned on all sides.
- Add sauces and liquids: Stir in the soy sauce and pour in the chicken stock, allowing the mixture to simmer for about 5 minutes so the beef absorbs the savory flavors.
- Add vegetables: Add shredded cabbage and sliced carrots to the skillet. Stir well and cook for another 3-5 minutes until the vegetables are tender but still crisp.
- Cook noodles with the mixture: Add the drained vermicelli noodles to the skillet. Toss gently to combine everything, allowing the noodles to soak up the broth and heat through for about 2-3 minutes.
- Season: Season with kosher salt and cracked pepper to taste. Mix in the diced green onions for freshness and additional flavor.
- Serve: Remove from heat and transfer the pancit to a serving dish. Serve hot and enjoy this classic Filipino noodle dish with beef.
Notes
- Use thinly sliced beef for tender bites and faster cooking.
- Adjust the soy sauce quantity to suit your preferred saltiness level.
- Feel free to add other vegetables like bell peppers or snow peas for variety.
- To make it gluten-free, substitute soy sauce with tamari or gluten-free soy sauce.
- Pancit is best enjoyed fresh but can be refrigerated for up to 2 days and reheated gently.
