Vietnamese Macaroni Beef Stir Fry (Nui Xào Bò)
How to make Vietnamese macaroni beef stir fry (nui xào bò), a comforting dish that blends Vietnamese flavors with American pantry staples! This is a meal I enjoyed eating growing up Vietnamese-American. It’s simple, satisfying, perfect for busy days and meal prep.
Tender slices of beef are quickly stir-fried with onions and tomatoes, then tossed with macaroni and a savory tomato-based sauce. Oyster sauce adds depth and umami, while the pasta soaks up all the flavors.
This is a great recipe to make if you’re looking for something quick, filling, and ideal for meal prep. It reheats well and tastes just as good the next day, making it perfect for weekday lunches or easy dinners.
Vietnamese Macaroni Beef Stir Fry (Nui Xào Bò)
Ingredients
Beef marinade
- ½ lb beef, cut of choice (flank, ribeye, etc.)
- 1 Tbsp garlic, minced
- 1 Tbsp soy sauce
- 1 tsp cornstarch
- 1 tsp chicken bouillon
- ¼ tsp salt
- ½ tsp black pepper
Pasta
- 1.5 cups macaroni, cooked
- ½ onion, sliced
- 2 Tbsp tomato paste
- 1 Tbsp oyster sauce
- 2 roma tomatoes, chopped
Garnish
- Green onion
- Cilantro
Instructions Start Cooking
- Marinate the beef in a large bowl at room temperature for 15 minutes.½ lb beef, 1 Tbsp garlic, 1 Tbsp soy sauce, 1 tsp cornstarch, 1 tsp chicken bouillon, ¼ tsp salt, ½ tsp black pepper
- Meanwhile, cook the macaroni according to package instructions until al dente. Drain and set aside. Prep the vegetables.1.5 cups macaroni, ½ onion, 2 roma tomatoes
- Heat oil in a large skillet or wok over medium heat. Add the onions and marinated beef and sauté for 3–4 minutes, flipping the beef as needed to sear both sides.
- Add the tomatoes and cook for about 2 minutes, stirring occasionally, until slightly softened.
- Stir in the tomato paste and cook for 1 minute, until evenly coated and fragrant.2 Tbsp tomato paste
- Add the cooked macaroni and oyster sauce. Stir-fry for 2–3 minutes, until everything is heated through and well combined.1 Tbsp oyster sauce, Green onion, Cilantro
Notes
Hi, I’m Tam!
I’m a Vietnamese American and the creator behind this recipe blog. I was previously a scientist but now do recipe development and content creation. I turned my love for research and food into intentional, science-backed cooking…
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