Mì xào bò is egg noodles stir-fried with beef, carrot and cabbage in a sauce of oyster sauce, soy sauce, dark soy sauce and sesame oil. It’s an easy one-pan dish. The beef and the vegetables are each cooked quickly on their own first, and only go back in at the end, after the noodles have soaked up the sauce. Ingredients 100–150 g dried egg noodles (fresh egg noodles are better if you can get them) 150 g beef ½ carrot 150 g green cabbage 2 teaspoons minced garlic Seasoning and vegetable oil, for the marinade Vegetable oil and a little salt, for frying Pepper, and chilli or chilli sauce if you like it spicy, to serve For the sauce 1 tablespoon oyster sauce 1 tablespoon soy sauce ½ tablespoon dark soy sauce (thicker than regular soy sauce) ½ teaspoon sesame oil How to make mì xào bò 1. Prepare the noodles, beef and vegetables Soak the egg noodles in hot water for about 1 minute, then rinse them straight away in cold water and leave them to drain dry. Clean the beef and slice it thinly. Marinate it with seasoning and vegetable oil for 15 minutes. Peel, wash and thinly slice the carrot. Wash the cabbage and cut it into medium pieces. Mix the oyster sauce, soy sauce, dark soy sauce and sesame oil in a small bowl so the sauce is ready to pour. 2. Fry the beef, then the vegetables Heat 2–3 teaspoons of oil in a pan and fry minced garlic until fragrant. Add the beef and stir-fry it quickly, for 3–4 minutes, then tip it out onto a plate. In the same pan, stir-fry the carrot and cabbage quickly with a little salt until they are nearly cooked. Turn off the heat and put them on a plate too. They finish cooking later, with the noodles. 3. Fry the noodles in the sauce Add 1 tablespoon of oil and the 2 teaspoons of minced garlic to the pan and fry until fragrant. Add all the noodles and fry for 1 minute. This is the step that matters most: pour all of the sauce over the noodles and keep frying for a few minutes, until they have absorbed it. Add the beef and vegetables back in and mix well. Taste, adjust the seasoning, and fry for another 2–3 minutes before turning off the heat. Sprinkle pepper over the top before serving. If you like heat, add chilli or chilli sauce at the table. Share:
