Meal Prep – Nui Xao Bo / Stir-Fried Beef and Macaroni

In an effort to lose a little bit of weight this year, I’m adapting some of my favorite Vietnamese recipes into easy meal preps! The whole idea of this series is not to restrict or remove any of the ingredients or dishes I love but rather to control portion sizes and eat at a caloric deficit to make losing and maintaining a healthy weight more sustainable. Next up in this series is Nui Xao Bo. When you think of Vietnamese cuisine, the first dishes that usually come up are pho, banh mi, or spring rolls; hidden among all these tried and true staples, this stir-fried beef and macaroni is a hearty, flavorful, and comforting Vietnamese meal. Today, we’re going to make some adjustments to make it a little bit more calorie-friendly and a delicious meal prep you can enjoy anytime!

What is Nui Xao Bo?

Nui xao bo is a delightful fusion of Western ingredients and Vietnamese flavors. At its core, it’s a dish of macaroni (or other short pasta shapes) stir-fried with tender beef slices, aromatics, and a mix of vegetables like onions and tomatoes. The dish is often seasoned with soy sauce and oyster sauce which give it its signature umami depth. It’s simple to make yet incredibly satisfying! My recipe is pared down a bit, but you can add any veggies like bell peppers, bok choy, or carrots to make it even healthier and heartier.

The History of Nui Xao Bo

Nui xao bo is a prime example of how Vietnamese cuisine embraces influences from around the world while staying true to its roots. Pasta made its way into Vietnam during the French colonial period (1858–1954), as French dishes and ingredients were introduced to the local palate. Over time, Vietnamese cooks adapted pasta to suit local tastes, combining it with familiar flavors like soy sauce and fish sauce. This hybrid dish became especially popular in the post-war period when international ingredients became more accessible. For many, it represented modernity and convenience while still feeling deeply Vietnamese.

Healthier Alternatives for Vietnamese Macaroni

One of the key distinctions in nui xao bo lies in the type of macaroni used. Vietnamese macaroni is made with rice flour, and its texture is pretty different compared to Western pasta noodles. They’re a little bit spongey or bouncy, and they do an incredible job of absorbing sauces and flavors efficiently without becoming overly heavy. This makes them perfect for stir-fry dishes where texture and flavor absorption are crucial.

For those looking to make nui xao bo a bit healthier or higher in protein, there are plenty of alternative pasta options available. Brands like Barilla Protein+ or Banza’s chickpea-based noodles are excellent substitutes. These kinds of pasta not only pack in extra protein but also add fiber, making the dish more nutritious without sacrificing flavor. When using these alternatives, follow the cooking instructions on the package carefully to avoid overcooking, as these pastas can have a slightly different texture compared to traditional or Vietnamese macaroni. Once cooked, they blend seamlessly into the dish, allowing you to enjoy all the comforting flavors of nui xao bo with added health benefits.

Macro Breakdown

Total Macros for the Entire Recipe

• Calories: ~3,783 kcal
• Protein: ~240.5g
• Carbs: ~343g
• Fat: ~132g

Macros Per Serving (Divided into 6 Portions)

• Calories: ~631 kcal
• Protein: ~40g
• Carbs: ~57g
• Fat: ~22g

Meal Prep – Nui Xao Bao / Stir-Fried Beef and Macaroni

4.5 from 28 votes

Servings

6

servings

Prep time

20

minutes

Cooking time

15

minutes

Ingredients

• 14 oz 14 Vietnamese Macaroni

• 4 4 Roma Tomatoes

• 1 1 Yellow Onion

• Velvet Beef:

• 2 lb 2 Beef (Eye of Round Cut)

• 1 tbsp 1 Cornstarch

• 1 tsp 1 Baking Soda

• 1 tbsp 1 Oil

• Sauce:

• 1 tbsp 1 Minced Garlic

• 2 tbsp 2 Tomato Paste

• 1 tbsp 1 Low Sodium Soy Sauce

• 1 tbsp 1 Oyster Sauce

• 1 tbsp 1 Chicken Bouillon

• 1/2 tbsp 1/2 Sugar

• Black Pepper to Taste

• Garnish:

• Cilantro

Directions

• Beef:
• To “velvet” beef, thinly slice the eye of round into small pieces. Then, in a mixing bowl, toss beef with one tablespoon of cornstarch, one teaspoon of baking soda, and one tablespoon of neutral oil. Evenly coat the meat, and let it rest in the fridge for 10-15 minutes
• Prep:
• Cut the whole union in half along the grain, then cut onions into strips “pole to pole”
• Cut Roma tomatoes into quarters
• Remove cilantro leaves from stems
• Cook:
• For the macaroni noodles, cook in a pot of salted boiling water just before al dente. If you’re using the Safoco brand, I personally like to cook it for 6 minutes to ensure we don’t overcook it in the sauce later. Drain noodles and rinse them in cold water to stop the cooking process
• Add a splash of oil and pan-fry velveted beef on medium-high heat in a separate pan on both sides. Don’t cook all the way through, and remove the beef from the pan after a couple minutes on each side, then set aside
• In that same pan, sauté minced garlic until fragrant, then add in tomato paste. Cook raw flavor out while picking up any fond left behind from the beef
• Add half the Roma tomato, and cook for another minute. To the pan, add cooked macaroni, and then add the beef back into the pan
• Season with soy sauce, oyster sauce, chicken bouillon, sugar and black pepper
• At the end, add the rest of the Roma tomatoes and onions into the pan. Turn off the heat, and mix well
• Serve:
• Divide into six equal portions in meal prep containers. Garnish with cilantro leaves and enjoy!

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