Vietnamese Beef Noodle Stir Fry (Nui Xào Bò)

  • 3-4 people

  • 30 min

Ingredients

• 2 tbsp cooking oil

• 1 onion, diced

• 3–4 cloves garlic, minced

• 400 g ribeye steak, cubed

• 2.5 cups dry elbow pasta (or No Yolks Broad Noodles)

• 240 g diced tomatoes

• Salt & pepper, to taste

• 3–4 green scallions, sliced (garnish)

• 2 tbsp Maggi seasoning

• 1 tbsp fish sauce

• 1 tsp bouillon powder

• 1 tbsp sugar

• 1 tsp garlic powder

• 1½ tbsp Maggi seasoning

• 1 tbsp fish sauce

• ½ tbsp sugar

• 1 tsp bouillon powder

This Vietnamese-style beef stir fry is a comforting, weeknight classic. It’s savoury, slightly saucy, and comes together fast with tender beef, chewy pasta, and a rich tomato-based sauce. Cozy, nostalgic, and perfect for when you want something quick but satisfying.

Directions

  1. Cook the pasta
    Bring a pot of well-salted water to a boil. Cook pasta until just al dente. Drain and set aside.

  2. Marinate the beef
    Combine beef with all marinade ingredients. Let sit for 10–15 minutes while you prep the rest.

  3. Stir-fry the aromatics and beef
    Heat oil in a pan or wok over medium-high heat.
    Add onion and sauté until softened.
    Add garlic and cook for 15–20 seconds until fragrant.
    Add beef and stir-fry until about 80% cooked.

  4. Bring it together
    Add cooked pasta and all sauce ingredients. Toss well to combine.
    Add diced tomatoes and stir-fry for 2–3 minutes until everything is glossy and slightly caramelized.

  5. Finish and serve
    Season with freshly cracked black pepper and adjust to taste.
    Garnish with scallions and serve hot.

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Vietnamese Beef Noodle Stir Fry (Nui Xào Bò)