Vietnamese Pasta Stir-Fry with Beef (Nui Xào Bò)
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
2 people
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Calories
678 kcal
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Course
Main Course, Breakfast
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Cuisine
Vietnamese
Vietnamese Pasta Stir-Fry with Beef (Nui Xào Bò)
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Vietnamese Beef and Pasta Stir-Fry (Nui Xào Bò) is composed of pasta, beef and your choice of vegetables, all coated with a tasty savory sauce. This quick and easy stir-fried pasta is great for any meals of the day.
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Ingredients
- 8.5-10 oz beef, thinly sliced against the grain
- 1/4 teaspoon salt (and more for cooking the pasta)
- 1/4 teaspoon freshly-ground black pepper, divided
- 4-5 garlic cloves, minced, divided
- olive oil
- 5 oz pasta, short type (I use fusilli)
- 1 small onion, thinly sliced
- 1 small carrot, julienned (or half a large carrot, around 2.5 oz)
- half a red bell pepper, julienned
- 3.5 oz baby bok choy, cut into sections (or other greens like yu choy sum, spinach)
For the Stir-fry Sauce
- 2 tablespoons oyster sauce
- 2 tablespoons soy sauce
- 1 tablespoon ketchup (see Notes for substitute)
- 3/4 teaspoon sugar (to taste)
Instructions
- In a bowl, toss thinly-sliced beef with 1/4 teaspoon salt, 1/8 teaspoon pepper, 1 teaspoon minced garlic and 1 teaspoon oil. Set aside for about 10 minutes while preparing other ingredients.
- Combine oyster sauce, soy sauce, ketchup, sugar and 1/8 teaspoon pepper in a bowl to make the stir-fry sauce. Taste and adjust the level of sweetness to your liking
- Cook pasta in boiling salted water according to package instructions, but undercook by 1 minute. Rinse under cold water, drain and toss with some olive oil to prevent sticking.
- Heat a pan over medium heat, add some oil. Once the oil is hot, add half of the remaining minced garlic, stir and cook for a few seconds until fragrant. Then add sliced onions, stir briefly and then add julienned carrots and bell pepper. Stir and cook for 1-2 minutes, then add baby bok choy. Continue to stir and cook for another minute until all veggies are crisp-tender. Transfer to a plate.
- To the same pan, add a bit more oil. Sauté the remaining minced garlic for a few seconds until fragrant. Add beef to the pan in a thin layer (increase the heat to medium-high if needed), sear, stir and cook until beef is 70-80% cooked. Add pasta and half of the stir-fry sauce. Toss and cook for a few seconds to coat beef and pasta with sauce.
- Add the vegetables to the pan and give everything a quick toss. Then add the remaining sauce and continue to stir-fry quickly until everything is cooked through. Transfer to serving plates and serve immediately.
Notes
- This recipe can serve 3 people as a light meal or if the meal also has additional side dishes.
- If you want to cook this stir-fried beef pasta for a lot of people, I think you may need to work in batches. Crowding the pan with too much food may affect the results.
- While you cook, pay attention to the heat because if the pan is not hot enough, the ingredients may be steamed instead of stir-fried.
- In case you don't like using ketchup, you can mix 1 teaspoon of tomato paste with some water and sugar to your desired sweetness.
Nutrition Information
Show Details
Calories
678kcal
(34%)
Carbohydrates
71g
(24%)
Protein
35g
(70%)
Fat
28g
(43%)
Saturated Fat
11g
(55%)
Cholesterol
84mg
(28%)
Sodium
1976mg
(82%)
Potassium
788mg
(23%)
Fiber
5g
(20%)
Sugar
10g
(20%)
Vitamin A
7342IU
(147%)
Vitamin C
30mg
(33%)
Calcium
117mg
(12%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 2people
Amount Per Serving
Calories 678 kcal
% Daily Value*
| Calories | 678kcal | 34% |
| Carbohydrates | 71g | 24% |
| Protein | 35g | 70% |
| Fat | 28g | 43% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 84mg | 28% |
| Sodium | 1976mg | 82% |
| Potassium | 788mg | 17% |
| Fiber | 5g | 20% |
| Sugar | 10g | 20% |
| Vitamin A | 7342IU | 147% |
| Vitamin C | 30mg | 33% |
| Calcium | 117mg | 12% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
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