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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Every year during tomato season my father would drive us to San Francisco's China Town just to get a plate of Tomato Beef Chow Mein. It was only available during the peek of tomato season. This really is does need good tasting tomatoes. Ingredients:
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 |
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 |
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:
1. Thinly slice beef. Mix marinade and beef together. Set aside.
2. Mix sauce ingredients and set aside.
3. 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.
4. Thinly slice onion and pepper set a side.
5. Cut tomatoes into 1/2 wide wedges and set aside.
6. Heat wok. add 1 tablespoon oil, swirl and add onions and peppers. Stir fry 2 minutes, then turn out of pan.
7. Drain marinade off meat.
8. Add 1 tablespoon oil to wok, swirl, add meat. After 1 minute, add tomatoes and stir fry w/meat gently.
9. 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.
10. Pour over noodles and enjoy.
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