Nui Xào Bò (Vietnamese Stir-Fried Pasta with Beef and Tomatoes)

Here is one of my favorite dishes to bring to a potluck. With family gatherings for the holidays right around the corner, I hope you find it delicious as well.

This dish has everything you need: tender beef and soft pasta noodles that absorb that sweet, savory, and slightly tangy sauce.

You can also pack for lunch or use it as meal prep since it reheats nicely in the microwave.

This dish is Nui Xào Bò.

What is Nui Xào Bò?

This dish is a nod to French influence, as we’re using pasta here.

Nui Xào Bò is a Vietnamese-style beef pasta dish made with short pasta stir-fried with beef, onions, and tomatoes. Everything is tossed together in a savory, slightly sweet, and tangy tomato-soy sauce.

What You Will Need

To make Nui Xao Bo, gather the following ingredients:

• Pasta: This dish is made with short pasta, traditionally elbow macaroni, but any short pasta will do. Here, I’m using rigatoni because those wide tubes and ridges trap extra sauce inside and I’m a saucy person. Fusilli or penne work wonderfully, too. Cook until just al dente so it doesn’t get overly soft and break apart in the stir-fry.
• Beef: I’m using a restaurant hack called velveting, so any tough cut of beef will do and save you money. I’m using beef chuck that I thinly slice myself.
• The Velvet Marinade: To tenderize (or velvet) the beef, you’ll use baking soda, water, cornstarch, salt, and pepper. The baking soda opens up the muscle fibers and infuses them with moisture and seasoning, while the cornstarch seals in that moisture so the beef cooks up for that classic Chinese restaurant-quality silky smooth texture.
• Neutral Oil: You’ll need a neutral cooking oil with a high smoke point (like avocado, canola, or vegetable oil) to sear the beef and vegetables over high heat.
• The Stir-Fry Sauce: A mixture of soy sauce, oyster sauce, tomato sauce, sugar, ground black pepper, and optional MSG for that authentic umami kick. The tomato sauce gives it that classic reddish tint and a slight tang that rounds out the richness so nicely.
• Aromatics & Vegetables: Garlic, yellow onion, green onions, and colorful bell peppers. I use a lot of green onions for both garnish and extra vegetables since I don’t have other greens on hand, but you can also use bok choy or celery.
• Chinese cooking wine (Shaoxing): It deglazes the wok and picks up all those caramelized beef drippings. If you don’t have it, you can sub with any cooking wine such as dry sherry, or a quick splash of broth or water.

How to Make Nui Xao Bo

1. Velvet the Beef

In a bowl, mix your thinly sliced beef with the baking soda, cornstarch, water, salt and pepper. Massage it with your hands or mix it really well until the liquid is fully absorbed and the meat feels slightly tacky. Let it sit on the counter for 15 to 20 minutes.

2. Boil the Pasta

Cook the pasta according to the package instructions until it is just al dente. Drain it thoroughly, then toss it with a tiny drizzle of oil—or a pat of butter for extra richness—so the pieces don’t stick together while you prepare the rest of the ingredients.

3. Cut the Aromatics and Vegetables

Peel the aromatics, mince the garlic, and slice the yellow onion into wedges or thin strips so they cook quickly while holding their shape in the wok.

If you are using large tomatoes, cut them into bite-sized wedges.

For the green onions, thinly slice them, separating the white parts from the greens.

Set everything aside on a prep plate so it is ready to toss straight into the hot pan.

4. Mix the Sauce

In a small bowl, whisk the soy sauce, oyster sauce, tomato sauce, sugar, black pepper, and MSG (if using) until the sugar dissolves. Give it a quick taste and adjust if needed.

5. Sear the Beef

Heat a large wok or skillet (11 inches or wider) over high heat with a bit of oil. Toss in the minced garlic and let it sizzle for just a few seconds until fragrant.

6. Sauté the Aromatics

Add another tablespoon of oil to the same pan over medium-high heat. Toss in the rest of the onion wedges, whites of green onions, and the bell peppers.

7. Sauté the Vegetables

Add the bell peppers and tomatoes, then stir-fry for another 2 to 3 minutes until just tender.

8. Bring It All Together

Dump the cooked pasta and the seared beef (along with any juices on the plate) right back into the wok. Pour the sauce all over.

9. Garnish

Kill the heat, throw in the remaining green onions and give it one final toss. Plate it up onto a big platter or slide it into your party tray, and serve!

Pro Tips

• Deglaze with wine: Drizzle it around the hot rim of the wok rather than pouring it directly over the food. That quick sizzle cooks off the harsh alcohol and as it drips down, it instantly lifting all the caramelized browned bits off the bottom to add an incredible aroma and flavor you didn’t know was missing.
• Skip velveting with tender cuts: If you’re using naturally tender, premium cuts like ribeye, or sirloin, you can skip the velveting step entirely. A quick, simple marinade with your seasonings will do.
• Keep the pasta al dente: Pull the pasta off the stove 1 to 2 minutes earlier than package directions suggest. It finishes cooking and absorbs the sauce in the stir fry.

Storage & Reheating

Let any leftovers cool completely before sealing. Trapping warm steam creates condensation that turns the pasta soggy and quickly spoils the vegetables (I’ve learned this the hard way!). Once cooled, store tightly covered in the fridge for up to 3 days.