Mì Xào Bò Lúc Lắc (Shaking Beef Noodles)
80% chuẩn vị · Vietnamese
A creative twist on Mì Xào Bò, inspired by Bò Lúc Lắc (shaking beef). This version features cubed beef, pan-seared to perfection, tossed with noodles and a medley of colorful vegetables, offering a slightly different texture and flavor profile.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
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Nguyên liệu
- Beef tenderloin or sirloin1 lb
- Egg noodles12 oz
- Cherry tomatoes1 cup
- Water chestnuts1/2 cup, sliced
- Red onion1/2 medium
- Garlic3 cloves
- Soy sauce3 tbsp
- Worcestershire sauce1 tbsp
- Butter2 tbsp
- Vegetable oil2 tbsp
- Saltto taste
- Black pepperto taste
- Parsleyfor garnish
- Lime wedgesfor serving
Các bước
- 1
Cut beef into 1-inch cubes. Season generously with salt and black pepper.
- 2
Cook egg noodles according to package directions. Drain and toss with 1 tsp vegetable oil to prevent sticking.
- 3
Mince garlic. Slice red onion thinly. Halve cherry tomatoes. Slice water chestnuts.
- 4
Heat 1 tbsp vegetable oil and 1 tbsp butter in a large skillet over high heat until shimmering. Add beef cubes in a single layer (cook in batches if necessary to avoid crowding). Sear for 1-2 minutes per side until browned and cooked to your desired doneness (medium-rare recommended). Remove beef from skillet and set aside.
- 5
Add remaining 1 tbsp vegetable oil and 1 tbsp butter to the skillet. Add garlic and red onion, sauté for 1 minute until fragrant. Add cherry tomatoes and water chestnuts, cook for 2-3 minutes until tomatoes begin to soften.
- 6
Return the seared beef to the skillet. Add soy sauce and Worcestershire sauce. Toss everything together for 1 minute to coat.
- 7
Add the cooked noodles to the skillet. Toss gently to combine with the beef and vegetables. Cook for another minute until heated through.
- 8
Serve immediately, garnished with fresh parsley and lime wedges.
