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Meat, South and Southeast Asian

Mì xào bò (Vietnamese stir fried egg noodles with beef)

Mì xào bò is a Vietnamese dish of egg noodles stir fried in a wok with beef, Chinese cabbage, and carrots. This recipe for 4 people takes 30 minutes, easy level, for €3.60 per serving. The key is searing the beef separately and quickly, so it stays tender under the oyster sauce.

Tonight, a wok of stir fried egg noodles with beef, Chinese cabbage, and carrots, finished with oyster sauce. A classic from Vietnamese restaurants.

Mì xào bò (Vietnamese stir fried egg noodles with beef)
Total time
30 min
Difficulty
Easy
Cost per person
€3.60
Calories per person
530 kcalcalculated by Kiloach, your weight coach
Season
Summer, Spring, Fall, Winter
The kids
They generally like it

Mì xào bò is the dish you see on every Vietnamese restaurant menu, and it comes together just as well at home. The egg noodles keep some bite, the beef stays tender and well browned, and the carrots and Chinese cabbage add crunch. Oyster sauce coats everything without hiding the flavors, with just the right sweet and salty balance.

It makes a great weeknight dinner when you want something filling but quick to cook. Kids generally like stir fried noodles, and you can adjust the amount of beef or vegetables to suit everyone's taste. Mon Chou suggests it for evenings when you want a full meal without planning a starter or side dish.

The ingredients

4 people

Pantry

  • Egg noodlesoften in the pantry 350 g
  • Oyster sauceoften in the pantry 3 tbsp
  • Soy sauceoften in the pantry 2 tbsp
  • Sugaroften in the pantry 1 tsp
  • Neutral oiloften in the pantry 4 tbsp

Butcher

  • Beef (rump steak or sirloin) 400 g

Fruits and vegetables

  • Chinese cabbage 0.5
  • Carrots 2
  • Garlic 3 cloves

Allergens Gluten, Eggs, Mollusks, Soy

The step by step recipe

  1. Cut the beef into thin strips and marinate it with the soy sauce, garlic, and pepper. 10 min

    A spoonful of cornstarch in the marinade keeps it tender.

  2. Cook the noodles and drain them with a spoonful of oil so they don't stick together. 4 min

    Stop the cooking a bit early, they'll finish in the wok.

  3. Slice the cabbage thinly and cut the carrots into matchsticks.

    Cut the carrots into thin strips, they cook at the same time as the cabbage.

  4. Sear the beef over high heat for 2 minutes in half the oil, then set it aside. 2 min

    It should brown fast and hard, not simmer.

  5. Stir fry the vegetables, add the noodles, oyster sauce, and sugar, then stir the beef back in. 6 min

    Lift the noodles with chopsticks or two forks, they'll separate more easily.

Our tips to get it right

  • Slice the beef against the grain, in thin even strips, so it stays tender once cooked.
  • Work over high heat and don't crowd the wok, cook in batches if needed so the noodles char instead of steaming.
  • Have every ingredient chopped and the sauce mixed before you turn on the heat, the cooking goes fast once it starts.

The variations

  • Swap the beef for thinly sliced chicken or shrimp for a different protein.
  • For a vegetarian version, replace the beef with pan seared firm tofu and use a vegetarian oyster sauce.
  • For kids, cut back on the garlic and serve a portion of noodles without extra soy sauce, so it's milder.

What to serve it with

  • A clear broth starter
  • Fresh spring rolls
  • Green tea or lemon water

Storage

Keep leftovers in the fridge in a sealed container for up to 2 days. Reheat in a hot skillet or wok so the noodles don't go soft. Freezing isn't recommended, the noodles lose their texture once thawed.

Questions about this dish

Can you use a different type of noodle instead of egg noodles?

Yes, flat rice noodles work well and give the dish a lighter texture. Avoid very thin noodles, they don't hold the sauce as well.

Can you prep the beef ahead of time?

You can slice and marinate the beef the day before, it will taste even better. Keep it in the fridge in a sealed container until you're ready to cook.

What if you don't have oyster sauce?

You can swap it for soy sauce with a pinch of sugar, though the flavor will be slightly less rounded. A vegetarian oyster sauce also works well.

Why sear the beef separately before adding the vegetables?

Cooking it alone over high heat lets the beef brown quickly without releasing too much liquid. Added back at the end, it stays tender instead of turning rubbery.

How long does it take to make a mì xào bò?

Count 30 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a mì xào bò?

About 530 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a mì xào bò cost?

About €3.60 per serving, or €14.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, eggs, mollusks, soy. Always check the labels of the products you buy.

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