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Prep time
20 minutes
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Cook time
15 minutes
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Serves
2
Author Notes
Stir fried macaroni with beef is a popular Vietnamese pasta dish.
Vietnamese macaroni has a chewy texture because it’s made of rice flour. If you can’t find Vietnamese macaroni, which only available through international markets, regular macaroni or rigatoni also will work.
Because the tomato paste is on a sweet and tangy side, you want to season the beef a little saltier to bring out more flavors. You can definitely add a little sriracha if you want to be adventurous.
—Amy
Ingredients
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0.5 pounds
bottom round or filet mignon beef (thinly sliced)
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1
onion (sliced)
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1 packet
14 oz rice macaroni
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1/2 teaspoon
garlic powder
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1 teaspoon
sesame oil (or veg oil)
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1 tablespoon
less sodium soy sauce
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1/2 teaspoon
black pepper
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3 tablespoons
green onion (minced, white part)
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For the skillet:
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2 tablespoons
vegetable oil
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2
cloves garlic (minced)
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1 teaspoon
oyster sauce
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1/2 teaspoon
srirachacha (optional)
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1 teaspoon
sugar
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salt & pepper to taste
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1 teaspoon
chicken powder (chicken bouillon)
Directions
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In a bowl, marinate beef with garlic powder, sesame oil, soy sauce, chicken powder, green onion and black pepper. Mix well and set aside for 15 minutes.
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Boil a pot of water and cook the macaroni. The cooking time should be shorten by 3 to 5 minutes. Drain under cold water. Drizzles some vegetable oil to prevent the macaroni from sticking. Set aside.
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Heat oil in a large pan on medium heat, add in minced garlic and cook until fragrant. Slowly add in the marinated beef. Turn up the heat and stir fry until the beef is no longer pink, don't over cook. Transfer to a plate and set aside.
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Return the pan on medium heat, add a little bit more vegetable oil. Add in the macaroni and toss the macaroni around so it doesn't stick to the pan. Add in the tomato paste.
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Add the beef back to the pan, then toss in onion and cook for an additonal minute. Turn off the heat and add in the chopped green onion.
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Note: I used a handful of green onion, white part for the beef marinate, save the green part for garnish later
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