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!
Originally posted on August 29, 2014!
This recipe is an Asian food lover’s dream pasta! It’s sweet and salty with crunchy veggies and delicate beef, and the best part is you probably already have all the ingredients on hand 🙂Print
This recipe is an Asian food lover’s dream pasta! It’s sweet and salty with crunchy veggies and delicate beef that melts in your mouth 🙂
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
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.
- Prep Time: 15 Minutes
- Cook Time: 30 Minutes
- Category: Main
- Method: Stovetop
- Cuisine: Asian
Keywords: Cantonese Beef and Tomato Noodles, Chinese, asian, Cantonese Noodles, healthy Cantonese Beef and Tomato Noodles, LisaGCooks.com