Mì Xào Bò Recipe (Vietnamese Stir-Fried Noodles With Beef)
Mì xào bò, aka Vietnamese stir-fried noodles with beef, is a simple and tasty dish that you can whip up in the blink of an eye. It's a comforting recipe to enjoy for breakfast, lunch, or dinner.
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Servings: 4 servings
Calories: 889kcal
Equipment
- Pan
- Large spoon
- Wooden Spoon
- Sieve
- Pot
- Knife
- Chopping Board
- Tongs
- Spatula
Ingredients
Main ingredients
- 0.88 pounds egg noodles
- 1.1 pounds beef
- 0.88 pounds leaf mustard
- 0.44 pounds celery
- 0.44 pounds bell peppers
- 0.22 pounds carrots
- 1 medium onion
- 1.8 ounces cilantro
- 1.8 ounces fresh garlic
- 1 ounce fried garlic
- 1.8 ounces shallots
- 2.8 ounces leek
- 0.44 pounds baby corn
- 0.7 ounces scallions
- Cooking oil
For marinating:
- 1 tablespoon sugar
- 1 teaspoon pepper
- 1 tablespoon oyster sauce
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch or tapioca flour
For the sauce:
- 2 tablespoons sugar
- 2 tablespoons soy sauce
- 1.5 tablespoons chili sauce
- 1 tablespoon sesame oil
- 2 teaspoons pepper
- 1 teaspoon salt
Instructions
- Slice the beef. Cut the baby corn into halves.Separate the leaves and stems of the leaf mustard. Then, cut them into bite-sized pieces.Keep the stems and leaves of the celery separate. Cut the stems diagonally into bite-sized pieces.
- Julienne half of the carrots and cut the remaining half into flower shapes. Cut the onion into wedges.Chop off the bell peppers' top. Cut the peppers into large pieces along the lines on their bodies to remove the cores. Then, cut them into bite-sized slices.
- Cut the scallions into short pieces. Slice the leek. Mince the garlic and shallots.
- Place the prepared vegetables, scallions, and shallots on different plates.
- Season the beef with minced garlic, minced shallots, oyster sauce, pepper, sugar, cornstarch, soy sauce, sesame oil, and cooking oil.Mix well and refrigerate it for at least 30 minutes.
- Make the stir-fry sauce by mixing sugar, soy sauce, chili sauce, sesame oil, pepper, fried garlic, and water. Set aside.
- Blanch the noodles until softened, then transfer them to a sieve to drain. Put the noodles into a bowl of cold water, then quickly take them out.
- Heat some cooking oil in a pan. Once the oil is heated, add some minced shallots and garlic. Fry until fragrant.Add the beef and stir fry it on high heat, stirring well. Cook until the beef is medium rare (about 70 to 80% fully cooked).
- Fry the remaining minced garlic with some leek until fragrant.
- Stir fry the vegetables on high heat. Add them in the following order: flower-shaped carrots, baby corn, julienned carrots, the stems of leaf mustard and celery, onions, bell peppers, the leaves of leaf mustard and celery, leek, and then scallions.During stir-frying, gradually add the sauce.
- Add the noodles to the pan and turn the heat to low. Gently stir the noodles with the vegetables and sauce.
- Stir in the beef and keep the heat low. Mix everything well for 3 to 5 minutes, and your dish is finished!
- Enjoy your tasty dish!
Video
Notes
- The total time listed above is for making 4 servings.
- To enhance the flavor, you can add some chili sauce, Shacha sauce, soy sauce mixed with a few slices of chili, or pickles.
- If you want the dish to have a Chinese stir-fry vibe, add some soy sauce or rice wine while cooking.
- Feel free to customize the vegetables based on your preference or the seasons.
- If you don't have cornstarch, you can swap it for tapioca flour.
- You shouldn't marinate the beef with salt, as doing so will cause the meat to produce liquid and turn chewy once cooked.
Nutrition
Calories: 889kcal | Carbohydrates: 142g | Protein: 46g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 89mg | Sodium: 31588mg | Potassium: 1904mg | Fiber: 13g | Sugar: 41g | Vitamin A: 10456IU | Vitamin C: 156mg | Calcium: 341mg | Iron: 9mg