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This dish is one that almost every Vietnamese person can relate to—it’s a childhood classic filled with fun, cozy memories. It’s always been so fascinating to me that you don’t see pasta used much in Vietnamese cooking, but this dish and Vietnamese macaroni soup (Súp Nui) are two beloved exceptions. I like to think of them as beautiful examples of French influence meeting Vietnamese comfort food.
I’m so grateful for that cultural blend because I love pasta, and I love Vietnamese flavors—so this dish is truly my heaven. It’s comforting, a little nostalgic, and just indulgent enough to feel like a treat. Definitely a guilty pleasure, but also perfect for kids because it’s easy to make, approachable, and a great way to introduce them to Vietnamese flavors through something familiar like pasta.
I’ve elevated my version by using beef tenderloin, which keeps the meat tender and juicy, but you can really use any cut of beef you like. The combination of butter, olive oil, and tomato paste creates a beautiful base, and once you add ketchup, everything just comes together. The sweetness of the ketchup balances the savory notes and ties the whole dish together perfectly.
I can honestly say this dish is so flavorful that I could eat multiple servings in one sitting—it’s that good. The macaronisoaks up all the buttery, garlicky juices from the beef, and the tomatoes add just enough acidity to brighten each bite.
Serve it straight out of the wok, garnished with chopped green onions, and it’s pure comfort in a bowl. This is one of those dishes that always brings me back to childhood, yet feels just as satisfying today. Simple, hearty, and deeply nostalgic—Stir-Fry Macaroni with Beef will always have a special place in my heart (and kitchen).
Stir Fry Macaroni with Beef – Nui Xao Bo
Ingredients
Marinade:
- 2 lb beef, cut into one inch cubes (I use rib eye or beef tenderloin)
- 4 garlic cloves, chopped
- 2 Tbsp mushroom powder
- 1 tsp kosher salt
- 2 tsp black pepper
- 1 Tbsp Maggi, or low sodium soy sauce
- 2 Tbsp olive oil
Ingredients:
- 1 lb macaroni or elbow pasta, cook to al dente as per the package instructions
- ¼ cup olive oil
- ¼ cup unsalted butter
- 1 Tbsp avocado oil or any neutral oil
- 2 green onions, chopped, separating white and green
- 4 garlic cloves, smashed
- 1 small onion, sliced
- 2 Tbsp tomato paste
- 1 tsp sugar
- ¼ cup ketchup
- 4 tomatoes, quartered, if tomatoes are big, then cut into eighths
Instructions
- Mix all marinade ingredients together. Add marinade to the beef and make sure it's evenly coated. Set aside.
- In a pot, boil water. Add macaroni pasta and cook until al dente. Drain.
- Drizzle ¼ cup olive oil all over macaroni and toss, making sure it is evenly coated. Set aside.
- Melt butter with 1 tablespoon oil in a large skillet, or pot or a wok, on medium high heat, then add the whites of the green onions and cook for 30 seconds.
- Add beef and mix it with the butter so it’s evenly coated, then leave it untouched for 3 minutes. Toss the beef after 3 minutes, then leave it untouched for another 3 minutes. This is to have the meat brown nicely. Remove meat from pan, but keep the juice in the pan, and set aside.
- In the same skillet as for the beef, add smashed garlic and sliced onions. Stir fry for a minute.
- Add cooked macaroni to the pot, then tomato paste, sugar, soy sauce and ketchup. Toss pasta to make sure it’s evenly coated.
- Add tomatoes and beef with its juices and reduce heat to low. Stir fry for 5 minutes, tossing often so the pasta doesn’t stick to the bottom.
- Garnish with chopped green onions.
Nutrition
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