Tomato and beef stir fry with noodles, tender beef and juicy peeled tomatoes: a quick, savory Asian-inspired dish packed with rich flavors.
3-4 people
1
Prepare the beef by slicing it into strips, making sure you slice against the grain. Mix the beef slices with the bicarbonate soda and set aside for 20 minutes.
2
During this time, drain the tomatoes and reserve ¼ cup of the tomato juice. Slice the tomatoes in half.
3
Make the sauce by mixing all the ingredients together in a small bowl and set aside.
4
Prepare the noodles as per the instructions on the packet, toss with a little oil to prevent sticking and set aside.
5
Rinse the beef well under tap water to wash away the bicarbonate and then squeeze out any extra liquid and pat dry. Mix with the marinade of soy sauce and shaoxing wine and set aside for 15 minutes.
6
To cook the stir fry, heat up one tablespoon of oil in a wok over high heat. Add the beef and sear till browned but not cooked all the way through. Remove and set aside.
7
Put one tbsp of oil over high heat and stir fry the garlic and onion for a minute but don’t let them brown, add the sliced tomato halves and ¼ cup of tomato juice. Simmer for 2 minutes over medium heat and then return the beef back into the wok.
8
Pour in the sauce and cook everything for another 2 minutes to ensure the beef is cooked through. Adjust the consistency of the sauce by adding tablespoons of water as needed.
9
Add the noodles into the wok and quickly mix everything together and then remove the wok off the heat.
10
To serve, divide the noodles into bowls and sprinkle with spring onions.
This tomato and beef stir fry with noodles combines tender strips of beef with juicy peeled tomatoes and a rich, savory sauce. Soy sauce and Shaoxing wine add depth, while garlic and onion create an aromatic base. Tossed together with noodles in a hot wok, this satisfying beef noodle stir fry balances the savory flavor of the meat with the natural sweetness and acidity of tomatoes.
For a tender beef stir fry, always slice the meat against the grain and follow the bicarbonate soda step before marinating it with soy sauce and Shaoxing wine. Searing the beef quickly over high heat helps it brown without overcooking. Reserve some of the tomato juice when draining the tomatoes, as it adds extra flavor and helps create the sauce. Add the noodles at the very end and toss them quickly with the beef and tomato sauce so they absorb the flavors without becoming too soft.
