Our Smoked Beef Pancit Recipe combines a slow-smoked beef roast with a beloved Filipino noodle dish made with thin rice vermicelli, shredded carrots, green onions, cabbage, and a savory sauce. The result is a smoky, comforting stir-fry that’s perfect for feeding a crowd or turning leftovers into something special.
Smoked Beef Pancit Recipe
A local food truck inspired this version: they paired barbecue-style smoked meats with classic Filipino pancit and the combination was irresistible. I recreated that idea at home to stretch portions and control the ingredients for a large family meal. Using a smoked beef roast adds a deep, savory backbone to the light, noodle-forward pancit, and it pairs nicely with crisp-tender vegetables and a balanced soy-based sauce.
This is a practical recipe if you want to use leftover smoked beef or prepare a roast specifically for the dish. It’s flexible, scales well for larger groups, and cooks quickly once the beef is ready. For busy cooks, the key advantages are flavor from low-and-slow smoking and speed during final assembly on a griddle or wok.
Recipe Shopping List
Below is a compact shopping list to help you gather the main ingredients. For exact quantities and the full method, see the recipe card farther down.
- Beef roast (sirloin or similar)
- Carrots
- Cabbage (green)
- Green onions (scallions)
- Rice vermicelli (bihon)
- Soy sauce
- Beef stock
- Sugar, salt, and pepper
- Cooking oil
How To Make This Recipe
Here’s a concise overview of the process. Detailed ingredient amounts and step-by-step instructions appear in the recipe section below.
- Smoke the beef roast low and slow until tender. Let it rest, then slice or shred. Leftover smoked beef works very well.
- Soak the rice vermicelli briefly in hot water to soften—it finishes cooking during the stir-fry stage.
- Prepare and slice all vegetables: carrots, cabbage, and green onions.
- Preheat a Blackstone griddle, large skillet, or wok over medium-high heat and stir-fry the vegetables, noodles, and beef together with the sauce.
- Serve hot and garnish as desired.
If you don’t have a griddle, a well-heated wok or large skillet works great. The goal is a quick, high-heat finish that keeps the vegetables crisp and warms the beef through without making the noodles mushy.
Substitutions & Variations
This recipe adapts well to what you have on hand. Here are a few simple swap ideas and ways to change the flavor profile:
- Add more vegetables: sugar snap peas, bell peppers, broccoli florets, zucchini, or baby spinach all work well and increase freshness and color.
- Swap the protein: shredded chicken, thinly sliced steak, sautéed shrimp, or firm tofu can replace the smoked beef for different tastes and textures.
- Adjust the heat: stir a little sriracha, chili garlic sauce, or fresh sliced chiles into the sauce for a spicy kick.
- Make it gluten-free by using tamari or a gluten-free soy sauce alternative and confirming your vermicelli is rice-based.
Serve This With
Serve smoked beef pancit alongside crunchy fried appetizers like lumpia or egg rolls for a satisfying meal. Dumplings such as gyoza or fried wontons add variety, and a light, no-bake fruit dessert rounds things out nicely. Fresh lime wedges or a simple cucumber salad can help cut through the richness and brighten each bite.
More Recipes
- Spicy BBQ Pork
- Homemade Noodles
- Homemade Chicken Noodle Soup
- Chicken and Rice Noodles
- Blackstone Fried Rice
- Spicy Pork Rice Bowl
Smoked Beef Pancit Recipe
This smoked beef pancit brings tender smoked beef together with rice vermicelli, shredded carrots, cabbage, and green onions in a savory soy-and-stock sauce. It’s ideal for weekend smoke sessions and quick finishes on a griddle or in a wok.
20 minutes
5 hours
5 hours 20 minutes
Ingredients
- 2 pounds whole beef sirloin roast
- 1 tablespoon beef rub (or your favorite rub)
- 16 ounces rice vermicelli noodles
Vegetables
- 8 ounces green cabbage, shredded
- 2 whole carrots, julienned or shredded
- 2 green onions, sliced (whites and greens)
Sauce
- ¼ cup soy sauce
- 1 cup beef stock
- 1 tablespoon sugar
- ½ teaspoon black pepper
Instructions
- Preheat your smoker or grill to 225°F. Rub the beef roast with your chosen seasoning and place it on the smoker. Cook until probe-tender, about 3–4 hours, or when the internal temperature reaches roughly 198–202°F. If the roast stalls, wrap it tightly in foil and continue until tender.
- Once the roast is done, let it rest, then slice or pull the beef into bite-sized pieces. Reserve any juices for extra flavor if desired.
- Soak the rice vermicelli in hot water for about 10 minutes, or until pliable. Drain well; the noodles will finish cooking on the griddle or in the wok.
- While the noodles soak, slice the green onions, shred the cabbage, and julienne the carrots. Combine the soy sauce, beef stock, sugar, and black pepper in a small bowl and set the sauce aside.
- Preheat your griddle, large skillet, or wok over medium-high heat and add a few tablespoons of oil. Add the carrots and cabbage, season lightly with salt and pepper, and stir-fry for about 2 minutes until they begin to soften but stay crisp.
- Push the vegetables to the side or transfer to a cooler area of the cooking surface. Add a bit more oil and spread the drained vermicelli on the hot surface. Pour the sauce over the noodles gradually, letting them absorb the liquid and heat through. Add the sliced green onions.
- On a separate area of the griddle or in the same pan, quickly stir-fry the smoked beef just until warmed. Mix the beef with the vegetables and noodles, tossing gently to combine and coat with sauce. Adjust seasoning to taste.
- Transfer the pancit to a serving platter and garnish with extra green onion or fresh lime wedges if desired. Serve hot.
Nutrition Information:
Yield: 10
Serving Size: 1
Amount Per Serving:
Calories: 284
Total Fat: 11g
Cholesterol: 75mg
Sodium: 454mg
Carbohydrates: 18g
Fiber: 2g
Sugar: 3g
Protein: 28g
Nutrition data provided here is only an estimate.