tablespoons cornstarch, mixed with 1/2 cup cold water until dissolved
Serving Size: 1 (575) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 288 g34 %
Total Fat 32 g49 %
Saturated Fat 6.3 g31 %
Cholesterol 134.4 mg
Sodium 1161.2 mg
Dietary Fiber 8.4 g33 %
Sugars 19.3 g77 %
Protein 32.9 g
In a medium bowl, mix together the first four meat ingredients. Add the steak and turn the pieces to coat evenly. Cover and refrigerate for minimum 30 minutes.
When ready to cook, bring a large pot of water to a boil. Add the noodles and cook for 1 minute. Drain the noodles. Rinse them under cold water, then drain again.
Place the noodles in a large bowl. Add the sesame oil and soy sauce, then toss well.
Heat two 12-inch nonstick skillets briefly over medium heat. Add 1 tablespoon of the vegetable oil to each. When the oil is hot, add half of the noodles to each skillet.
Cook, stirring often, until the noodles are crispy and lightly browned. Cover the pans and set aside away from the heat.
Heat a separate nonstick skillet or a large wok over high. Add 1 tablespoon of the vegetable oil. When the oil is hot, add the beef and stir-fry until browned, about 3 minutes. Transfer the steak to a bowl, cover and set aside.
Add the remaining tablespoon of vegetable oil to the pan. Reduce heat to medium-high, then add the onion, celery and bell pepper.
Saute for 4 minutes, then add the fresh tomatoes, stewed tomatoes, soy sauce, vinegar, sugar and ginger. Stir well. Bring to a boil.
Stir in the cornstarch mixture a little at a time, then continue cooking until the sauce thickens. Add the beef, then stir in the noodles. Coat and serve immediately.