Cantonese Beef and Tomato Noodles
Again, I have no idea if this is authentic Cantonese food but it’s so yummy, who cares? This dish is also another great pantry dish. I have loved this recipe for a long time but had actually forgotten about it. I made it for Mike to get a second opinion and he loved it! The verdict? Mike approved!
1 450 g Sirloin steak, fat removed and meat sliced into ¼ inch slices, against the grain
2 tbsp sodium reduced soy sauce
1 tbsp sesame oil
1 tbsp, plus 1 tsp cornstarch, divided
1 Cup sodium reduced beef stock
2 tbsp brown sugar
1 tbsp cider vinegar
¼ tsp ground ginger
1 Large tomato, cut into thin wedges
1 Large onion, sliced into thin wedges
3 Cloves of garlic, crushed
1 tbsp extra virgin olive oil
1 375 g box of whole wheat spaghetti or angel hair pasta
1 Green onion/scallion, sliced on an angle
– Combine the soy sauce, 1 tsp of cornstarch and sesame oil in a bowl and then add the beef slices, coating the beef well. Set aside to marinade.
– In another bowl of measuring cup, combine the stock, brown sugar, vinegar, ginger and the remaining one tbsp of cornstarch; set aside.
– Place a pot of water to boil for the pasta and cook according to package directions.
– Using a wok or deep skillet, heat the olive oil over high heat and when it’s hot (it will ripple) add the beef mixture (including the marinade).
– Sauté on high for about 5 minutes, until the beef is cooked through and slightly darkened.
– Pour the beef onto a plate and set aside.
– Return the pan to the stove but drop the heat to medium. Add the onions to the pan and sauté for about 2 minutes, just long enough to let the onions start to soften; season lightly with salt and pepper.
– Add the garlic and sauté for about 30 seconds, careful to not let it burn.
– Add the tomatoes and again, season lightly with salt and pepper.
– Pour in the beef stock mixture, bring it to a boil and then drop the heat to low once the sauce has started to thicken.
– Add back in the beef and any juices on the plate.
– Taste and adjust seasoning.
– Strain the pasta when it’s cooked and place it in a large serving bowl.
– Pour the entire contents of the wok/skillet on top of the pasta.
– Top with the green onions and serve immediately.
- This recipe originally called for flank steak but I have a really hard time finding that in my regular store so I substitute with sirloin.
- If you don’t have any fresh tomatoes on hand you can use a 398 ml can of diced tomatoes instead.
- If you have fresh ginger on hand (I didn’t) then add 1 tbsp instead of the ground ginger.