Tomato Beef Chow Mein
- Reviews 5
Ready In: 40 mins
Serves: 2-4
Ingredients
Marinade
- 2 tablespoons soy sauce
- 1 tablespoon sugar
- 2 tablespoons ginger, minced
- 1 garlic clove, minced
- 1 tablespoon sherry wine
- 1 tablespoon sesame seed oil
- 2 teaspoons cornstarch
Chow Mein
- 1⁄2 lb flank steak, sliced thin against grain
- 1 lb chow mein noodles
- 1 medium onion
- 1 green bell pepper
- 2 medium tomatoes, very ripe and taste
- 1 tablespoon oil
- frying oil
Sauce
- 1 1⁄2 tablespoons cornstarch
- 1 tablespoon sugar
- 1 tablespoon vinegar
- 2 tablespoons sherry wine
- 1⁄2 teaspoon salt
- 2 tablespoons catsup
- 1 cup beef broth
Directions
- Thinly slice beef. Mix marinade and beef together. Set aside.
- Mix sauce ingredients and set aside.
- Cook mein noodles in boiling water for 1-3 minutes. They cook fast. Rinse well with cold water and drain. Toss with 1 tablespoon oil so noodles won't stick together. Heat large nonstick skillet, glaze with oil and pan fry 1/4 of the noodles at a time. Put in very low oven to keep warm.
- Thinly slice onion and pepper set a side.
- Cut tomatoes into 1/2" wide wedges and set aside.
- Heat wok. add 1 tablespoon oil, swirl and add onions and peppers. Stir fry 2 minutes, then turn out of pan.
- Drain marinade off meat.
- Add 1 tablespoon oil to wok, swirl, add meat. After 1 minute, add tomatoes and stir fry w/meat gently.
- Return veggies to pan and add sauce. Cook stirring until it boils and thickens. Sauce needs to be thick enough to glazes the noodles with out drowning them.
- Pour over noodles and enjoy.
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