Instructions
Follow the steps and taste along the way.
Prepare the ingredients
Cut the beef across the grain into thin strips. Separate the bok choy leaves, cut the thicker white stems into smaller pieces, and roughly chop the green leaves. Cut the carrot into thin strips and slice the spring onions into rounds. Grate the ginger and finely chop the garlic.
Cook the noodles and mix the sauce
Cook the rice noodles in boiling water according to the time on the package, just until softened but still holding their shape. Drain and briefly rinse with cold water. In a bowl, mix the soy sauce, fish sauce, 60 ml water, sugar, and lime juice.
Quickly sear the beef
Heat a large frying pan or wok over high heat until hot. Add the oil and arrange the beef strips in a single layer; if they don't all fit, cook them in two batches. Sear for about 1 minute on each side, until browned on the surface but still juicy inside. Transfer the beef to a plate.
Stir-fry the vegetables
Add the white parts of the bok choy and the carrot to the same pan. Stir-fry for 2 minutes, until the vegetables have softened slightly but remain crisp. Add the green bok choy leaves, spring onions, ginger, and garlic, and stir for another 30 seconds, until fragrant.
Finish the noodles
Return the beef to the pan and add the noodles and prepared sauce. Toss for 1 to 2 minutes, until the noodles are heated through and evenly coated with sauce. Remove from the heat, taste, and serve immediately; the lime juice should balance the salty sauce with fresh acidity.
