Vietnamese Beef Stir-Fried Egg Noodles (Mì Xào Bò)

Name: Vietnamese Beef Stir-Fried Egg Noodles (Mì Xào Bò)
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 12 oz (340 g) flank steak, partially frozen, sliced against the grain into ⅛-inch (3 mm) thick strips; 1 tbsp (15 ml) light soy sauce; 2 tsp (6 g) cornstarch; ¼ tsp (½ g) ground black pepper; 1 tsp (5 ml) neutral oil; 14 oz (400 g) fresh egg noodles, fresh or vacuum-packed; 1 tsp (5 ml) neutral oil, for tossing cooked noodles; 12 oz (340 g) baby bok choy, halved or quartered lengthwise, washed well, stems and leaves separated; 1 medium (100 g) carrot, peeled and cut into thin matchsticks; 4 cloves (15 g) garlic, minced; 1 large (50 g) shallot, thinly sliced; 4 whole (60 g) scallions, cut into 1½-inch (4 cm) lengths, whites and greens separated; 4 tbsp (60 ml) neutral oil with a high smoke point, divided; 3 tbsp (45 ml) oyster sauce; 1 tbsp (15 ml) light soy sauce; 1 tsp (5 ml) fish sauce; 1 tsp (5 ml) dark soy sauce; 1 tsp (4 g) granulated sugar; ⅓ cup (80 ml) low-sodium beef or chicken stock; 1 tsp (5 ml) toasted sesame oil; 1 tsp (3 g) cornstarch; 1 whole (5 g) red Thai chili, thinly sliced (optional); 1 whole (70 g) lime, cut into wedges

From the MyKitchenBank Kitchen

Chewy egg noodles are seared in a hot wok until lightly crisp at the edges, then tossed with tender marinated flank steak, crisp bok choy and a glossy garlicky oyster sauce. It's a fast, satisfying weeknight dinner.

Prep: 25 min
Cook: 15 min
Wait: 20 min
Total: 1 hr
Makes: 4 generous main-course servings

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Ingredients

4 servings

For the beef
12 oz (340 g) flank steak, partially frozen, sliced against the grain into ⅛-inch (3 mm) thick strips
1 tbsp (15 ml) light soy sauce
2 tsp (6 g) cornstarch
¼ tsp (0.5 g) ground black pepper
1 tsp (5 ml) neutral oil
For the noodles and vegetables
14 oz (400 g) fresh egg noodles, fresh or vacuum-packed
1 tsp (5 ml) neutral oil, for tossing cooked noodles
12 oz (340 g) baby bok choy, halved or quartered lengthwise, washed well, stems and leaves separated
1 medium (100 g) carrot, peeled and cut into thin matchsticks
4 cloves (15 g) garlic, minced
1 large (50 g) shallot, thinly sliced
4 whole (60 g) scallions, cut into 1½-inch (4 cm) lengths, whites and greens separated
4 tbsp (60 ml) neutral oil with a high smoke point, divided
For the sauce
3 tbsp (45 ml) oyster sauce
1 tbsp (15 ml) light soy sauce
1 tsp (5 ml) fish sauce
1 tsp (5 ml) dark soy sauce
1 tsp (4 g) granulated sugar
⅓ cup (80 ml) low-sodium beef or chicken stock
1 tsp (5 ml) toasted sesame oil
1 tsp (3 g) cornstarch
To serve
1 whole (5 g) red Thai chili, thinly sliced (optional)
1 whole (70 g) lime, cut into wedges

Equipment (8)

14-inch (35 cm) carbon-steel wok or large heavy skillet
Large pot for boiling noodles
Colander
Sharp knife and cutting board
Small bowl for sauce
Medium bowl for marinating beef
Wok spatula or wide metal spatula
Instant-read thermometer

Steps

Before you start

Freeze the steak for 15–20 minutes so it is firm and easy to slice thinly.
Have every ingredient prepped and within arm's reach before you light the stove; stir-frying moves very fast.
Use fresh or vacuum-packed egg noodles (about 1/8 inch / 3 mm thick). If using dried, cook per package, 1 minute less than directed.
Cook in two batches if your wok is smaller than 14 inches (35 cm); crowding steams the food instead of searing it.

1
Marinate the beef
- Add the sliced flank steak to a medium bowl with the light soy sauce, 2 tsp cornstarch, black pepper and 1 tsp oil.
- Toss with your hands until every slice is evenly coated.
- Leave at room temperature for 20 minutes.
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Ready when: Beef looks evenly coated with a slightly tacky, glossy film and no dry cornstarch
Tip: Slice against the grain; slices cut with the grain stay chewy.
2
Mix the sauce
- While the beef marinates, whisk the oyster sauce, light soy sauce, fish sauce, dark soy sauce, sugar, stock, sesame oil and 1 tsp cornstarch in a small bowl until the sugar and cornstarch dissolve.
- Set it beside the stove.
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Ready when: Sauce is smooth with no sugar granules at the bottom of the bowl
Tip: Whisk again right before adding it to the wok; the cornstarch settles.
3
Prep the vegetables
- Cut the bok choy, carrot, shallot, garlic and scallions as listed.
- Keep the bok choy stems and leaves in separate piles, and the scallion whites and greens in separate piles.
- Pat the bok choy dry with a towel so it sears rather than steams.
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Tip: Wet vegetables spatter in hot oil, so dry them well.
4
Boil the noodles
- Bring a large pot of water to a boil.
- Loosen the fresh noodles and cook for 1 to 2 minutes, just until the strands separate and are barely tender.
- Drain in a colander and rinse briefly under cold water.
- Shake dry, then toss with 1 tsp oil.
- Spread them out for a few minutes so the surface dries.
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Ready when: Noodles are springy and still slightly firm in the center, not soft
Tip: Undercook slightly. The noodles finish cooking in the wok, and overcooked noodles turn mushy.
5
Sear the beef
- Heat the wok over high heat until it just begins to smoke, about 2 minutes.
- Add 1 tbsp of the wok oil and swirl.
- Add the beef in a single layer and leave it untouched for 30 seconds.
- Stir-fry for another 30 to 45 seconds.
- Transfer to a clean plate.
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Ready when: Beef is browned on the outside and still slightly pink inside; it will finish cooking later
Tip: Cook the beef in two batches if it doesn't fit in one layer.
6
Fry the noodles
- Return the wok to high heat and add 2 tbsp oil.
- Add the noodles and spread them out.
- Let them sit for 60 to 90 seconds without stirring, then toss and flip.
- Repeat once more.
- Transfer to a large bowl.
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Ready when: Noodles are golden in patches and slightly crisp at the edges
Tip: Resist stirring constantly. Contact with the hot wok creates the browned, toasty flavor.
7
Stir-fry the aromatics and vegetables
- Add the last 1 tbsp oil to the wok over medium-high heat.
- Add the shallot, scallion whites and garlic and stir for 20 seconds until fragrant.
- Add the carrot and bok choy stems and stir-fry for 1½ minutes.
- Add the bok choy leaves and stir-fry for 30 seconds.
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Ready when: Garlic smells fragrant but is not brown; bok choy stems are bright green and crisp-tender
Tip: Lower the heat if the garlic begins to darken, because burnt garlic tastes bitter.
8
Combine and sauce
- Return the noodles and beef, with any juices on the plate, to the wok over high heat.
- Whisk the sauce again and pour it around the edge of the wok.
- Toss constantly for 1 to 2 minutes with tongs or a spatula.
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Ready when: Sauce thickens to a glossy coat on the noodles, with no liquid pooling at the bottom; beef reaches 145°F (63°C) in the thickest slice
Tip: Pouring the sauce around the hot edge of the wok caramelizes it slightly for extra flavor.
9
Finish and serve
- Add the scallion greens and toss for 10 seconds.
- Divide among four warm plates.
- Top with sliced chili if using, and serve with lime wedges for squeezing over.
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Ready when: Scallion greens are bright and just wilted
Tip: Serve immediately; the noodles absorb the sauce and soften as they sit.

Good to know

Tips

Get the wok very hot before adding the beef and noodles; high heat gives the smoky flavor known as wok hei.
Dry noodles and vegetables well so they sear instead of steam.
Cook in batches rather than crowding the wok.
Taste before serving; add a splash of soy sauce for salt or a squeeze of lime for brightness.

Make ahead

["Slice and marinate the beef up to 8 hours ahead and refrigerate, covered. Mix the sauce up to 2 days ahead and refrigerate. Prep the vegetables up to 1 day ahead."][0]

Storage & reheating

Room temperature: up to 2 hours. Refrigerator: airtight container for up to 3 days. Freezer: not recommended because the noodles and bok choy turn soft. Reheat in a hot skillet with 1 to 2 tbsp water for 2 to 3 minutes, stirring, until steaming hot (165°F / 74°C).

Substitutions

flank steak → sirloin or skirt steak. Slice thinly against the grain; skirt cooks slightly faster.
baby bok choy → choy sum or Chinese broccoli. Cut into 2-inch pieces and add 30 seconds earlier for thicker stems.
fresh egg noodles → dried egg noodles. Cook 1 minute less than the package directs, rinse and oil them, and use 8 oz (225 g) dried.
fish sauce → additional light soy sauce. Use 1 tsp; the flavor will be less funky but still good.