Description
A classic French-influenced Vietnamese stir-fried beef pasta made with tender, velvety beef, onions, bell peppers, tomatoes, and short pasta tossed in a savory, slightly sweet tomato-soy sauce. Ready in under 30 minutes, this comforting dish is perfect for busy weeknight dinners, meal prep, or potluck gatherings!
Ingredients
Units
Scale
Beef Marinade
- 12 oz beef chuck (thinly sliced)
- 1/2 teaspoon fine ground sea salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon baking soda
- 1 tablespoon corn starch
- 16 oz dried short pasta (I'm using rigatoni here)
Soy Tomato Sauce
- 3 tablespoons light soy sauce
- 3 tablespoons oyster sauce
- 5 tablespoons tomato sauce
- 1/2 teaspoon ground black pepper
- 2-3 tablespoons granulated sugar
- 1/4 teaspoon MSG (optional but recommended)
Aromatics, Vegetables & Other Ingredients
- 4 tablespoons neutral oil (divided)
- 1 small yellow or white onion
- 3 garlic cloves
- 4 green onions
- 2 colorful bell peppers
Instructions
- 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.
- 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.
- 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.
- 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.
- Sear the Beef: Heat a large wok or skillet (11 inches or wider) over high heat with half of the oil. Toss in the minced garlic and let it sizzle for just a few seconds until fragrant. Spread the beef in a single layer and let it sear for 4 minutes to develop a nice brown crust and just cooked and no longer pink. Transfer the beef and all its juices to a clean plate and set aside.
- 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. Stir-fry for 2 to 3 minutes until tender-crisp. Splash your cooking wine right around the edges of the pan and scrape up any tasty browned bits stuck to the bottom.
- Sauté the Vegetables: Add the bell peppers and tomatoes, then stir-fry for another 2 to 3 minutes until just tender.
- 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. Crank the heat to high and toss everything together for 1 to 2 minutes so the pasta gets glossy, hot, and completely coated in that savory glaze.
- 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!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner, Lunch, Main Course, Main Dish
- Method: Stovetop
- Cuisine: Asian, Vietnamese