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
Scale
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.
