Quick & Easy Nui Xào Bò (Vietnamese Pasta Stir Fry with Beef)

If you need a quick, 30 minute meal, this Vietnamese pasta stir fry with beef aka Nui Xào Bò is for you. Made with pan-seared beef, a umami rich sauce, and rigatoni pasta, it is the perfect hearty dish you can just throw together on a whim. Included in this blog post are tips and tricks on how to properly stir fry, so you can achieve the most consistent results every time!

When I was a kid, we didn’t have that many pasta dishes. It was mostly stir fries, noodle soups, and various other Asian dishes. But once in awhile, my mom would make me this simple Vietnamese pasta stir fry with beef or Nui Xào Bò. It is the ultimate weeknight meal because it takes just 30 minutes to make!

The ins and outs of my mom’s Nui Xào Bò recipe

Every single family has their own version of this Vietnamese pasta recipe. Oftentimes it would have more to do with whats available at the moment. The simplest version of this dish is when my mom would use just pasta and beef, but sometimes she would throw in a few vegetables to make it a bit lighter. There is also a variation where she would use just soy sauce to saute the pasta, but other times she would throw in oyster sauce and tomato paste too. This dish is one of those homey dishes that can be made in so many different ways, and it’ll still taste good. For my version here, I added all my favorite things she used throughout the years and put it into one recipe.

Some deets about key ingredients

• Rigatoni pasta – This dish is typically made with macaroni, but I personally think rigatoni is better. It holds onto the sauce way better and I like the texture paired with the thinly sliced beef. However, any type of pasta can be used for this recipe. Use what you have!
• Ribeye steak – As mentioned in a variety of recipes from my Bun Bo Xao to Bo Luc Lac, ribeye steak is my favorite cut of steak because the fat content makes it juicier than other cuts. I’ve personally made this recipe with all different cuts of steak throughout the years, but ribeye is hands down the best. However, you can use any kind of steak for this recipe. If you don’t like beef, you can also use chicken or even tofu. I’ve made this recipe with chicken, and it’s just as good!
• Rice wine vinegar – This is a little trick from my mom to make the steak tender. You can use this or a teaspoon of corn starch.

Making my family’s Nui Xào Bò (with tips!)

1. Bring heavily salted water to a boil. Pour in 200 g of rigatoni and cook until al dente. Reserve 1/4 cup of the pasta water and drain the pasta. Set aside.
2. While the pasta is cooking, combine 3/4 lb of ribeye steak, 3 tbsp of soy sauce, 1 tsp of light brown sugar, 1/2 tsp of rice wine vinegar, 1/2 tsp of sesame oil, 1 tbsp of honey, 1 tbsp of olive oil, and 1 thinly sliced shallot to a bowl. Mix and marinate for 20 minutes.
   • Tip #1: For better flavor, marinate for an hour or longer.
3. Heat a large fry pan over high heat. Saute the beef and shallots until the beef is brown on both sides (1-2 minutes per side). Set aside.
   • Tip #2: Make sure to use high heat for the best sear. Low heat will make the beef soggy.
4. In same pan, cook 4 tomatoes until soft (~1 minute). Add 3 cloves of minced garlic and 1 tbsp of tomato paste. Cook for 30 seconds. Lastly, add the pasta, 1 tbsp of soy sauce, 1 tbsp of oyster sauce, the cooked beef, and 1-2 tbsp of the reserved pasta water. Mix and saute for another minute.
   • Tip #3: If you feel the dish is too dry, add more pasta water. Pasta water is used as a thickener.
5. Garnish with green onions and serve!

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