nui xào bò - Vietnamese macaroni and beef stir fry
Serves 1
Directions
- 1Marinate the beef with 3 tbsp oyster sauce, 1/2 tsp msg, 1/2 tsp chicken bouillon, 1/2 tsp black pepper, 2 tbsp minced garlic, and 1 tbsp oil; set aside.
- 2Mix the stir fry sauce using 2 tbsp oyster sauce, 1 tbsp seasoning sauce, 1/2 tbsp fish sauce, and 1 tbsp sugar; set aside.
- 3Boil a large pot of water, add rice macaroni and cook for 5 minutes (halfway), then strain and rinse with cold water.
- 4Heat 2 tbsp oil in a large pan, add the marinated beef and cook for 3 minutes.
- 5Add sliced onions and cook for an additional 3 minutes.
- 6Create a hole in the pan, add the tomato paste, and stir to cook for 2 minutes.
- 7Add the prepared rice macaroni and the mixed stir fry sauce, then toss until evenly coated and cook for 2 minutes.
- 8Turn off heat and top with chopped cilantro or green onions.
Ingredients
- 1 lb sliced beef
- 3 tbsp oyster sauce
- 1/2 tsp msg
- 1/2 tsp chicken bouillon
- 1/2 tsp black pepper
- 2 tbsp minced garlic
- 1 tbsp oil
- 2 tbsp oyster sauce
- 1 tbsp seasoning sauce
- 1/2 tbsp fish sauce
- 1 tbsp sugar
- 1 bag rice macaroni
- 1 medium yellow onion, sliced
- 1.5 tbsp tomato paste
- to taste cilantro (optional)
- 2 tbsp oil
Equipment
large potlarge pan
Tips
- Use chuck eye roll for the sliced beef.
- Seasoning sauce alternatives include liquid seasoning.
- Cilantro is suggested for topping, though green onions can be used if preferred.
