Stir Fried Beef Macaroni

This stir fried beef macaroni captures the comforting flavors of Vietnamese home cooking with a simple twist. Tender elbow pasta is wok-tossed with savory ground beef, sweet peas, and a rich, umami-packed sauce that comes together quickly for a satisfying meal any time of day. It’s a great way to bring warmth and flavor to your dinner table without fuss.

I grew up eating this dish as a kid, and it has always been a go-to when I want something cozy yet flavorful. Making it now reminds me of my family gatherings and simple meals shared around the table.

Ingredients

• Eight ounces elbow pasta: easy to find and perfect for stir frying because its shape holds the sauce well
• Quarter pound lean ground beef: I used 88/12 for a good balance of flavor and fat that keeps the beef tender
• Two teaspoons low-sodium soy sauce: divided, adds savory depth without overpowering salty
• Half tablespoon cooking oil: a neutral oil helps cook the ingredients evenly
• Quarter onion diced: about half a cup adds sweetness and texture
• Two to three cloves garlic minced: essential for that fragrant base
• Two tablespoons tomato paste: deepens the sauce complexity and adds a subtle tang
• One tablespoon oyster sauce: boosts umami with a savory punch
• Half cup frozen peas: pop of color and natural sweetness, plus easy to store year-round
• Green onion for garnish: fresh bite and a pretty finish
• Salt and pepper to taste: simple seasoning that brings everything together

Step-by-Step Instructions

Sauté the beef and onion:

In a bowl, mix ground beef with one teaspoon soy sauce and a quarter teaspoon pepper very lightly just to season. Heat oil in a large pan or wok over high heat. Add diced onion and the beef mixture. Cook, stirring frequently, for three to four minutes until the beef is no longer pink and the onions start to soften.

Add garlic for aroma:

Once the beef is cooked, add the minced garlic and cook for about thirty seconds to release its fragrance without burning it.

Prepare pasta:

Meanwhile, bring a large pot of water to a boil and salt it so it tastes like broth. Cook the elbow pasta one to two minutes less than the package recommends so it stays firm for stir frying. Reserve a quarter cup of the pasta cooking water before draining.

Combine pasta and sauce ingredients:

To the pan with beef and onions, add the cooked pasta along with tomato paste, remaining one teaspoon soy sauce, oyster sauce, frozen peas, and reserved pasta water. Season lightly with salt and pepper. Stir constantly over high heat until the liquid is mostly absorbed and the pasta is evenly coated.

Garnish and serve:

Remove from heat and sprinkle sliced green onions on top for freshness and a splash of color.

Save

My favorite part is how the tomato paste and oyster sauce combine to create a rich sauce that clings perfectly to each pasta piece. It brings back memories of family meals where this simple dish felt extra special despite humble ingredients.

Storage Tips

Keep leftovers in an airtight container in the refrigerator and consume within five days. To reheat, add a splash of water to loosen the sauce and warm gently on the stove. You can freeze individual portions in freezer-safe containers or bags, pressing out the air for up to three months. Thaw overnight in the fridge before reheating.

Ingredient Substitutions

Ground turkey or chicken work if you prefer a lighter meat or want to switch up the flavor profile. Use gluten-free elbow pasta for a gluten-free version but cook according to package instructions. If you don’t have oyster sauce, a mixture of soy sauce and a tiny bit of sugar can give a similar sweetness and depth.

Serving Suggestions

Serve with a simple side of steamed greens or pickled vegetables to add a light and refreshing contrast. A fried egg on top adds richness and extra protein for a hearty meal. This macaroni also makes a great filling for lettuce wraps on hotter days.

Cultural Context

Nui Xao Bo is a beloved Vietnamese home-cooked dish not often seen in restaurants but cherished in family kitchens because it makes use of affordable pantry staples and delivers plenty of bold flavors in a comforting way. It showcases how pasta was adapted into Vietnamese cuisine to create something uniquely satisfying.

Recipe FAQs

→ What type of pasta works best for this stir-fry?

Elbow macaroni is ideal due to its shape and texture, allowing it to hold the sauce well without becoming mushy.

→ How can I achieve the perfect beef texture?

Use lean ground beef and cook it over high heat, stirring frequently until it's just browned but still juicy for the best texture.

→ Can I substitute the oyster sauce?

Yes, alternatives like mushroom sauce or a mix of soy sauce with a touch of fish sauce can provide a similar umami flavor.

→ How should the pasta be cooked before stir-frying?

Boil the pasta until just under al dente, then drain, reserving some pasta water to help meld the ingredients when stir-frying.

→ What is the role of tomato paste in this dish?

Tomato paste adds a subtle sweetness and tangy depth, balancing the savory flavors from the beef and sauces.

→ How can I store leftovers properly?

Allow the dish to cool completely before refrigerating in an airtight container for up to 5 days or freezing for up to 3 months.