Cantonese Beef and Tomato Noodles

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!

Serves 4

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

Salt

Pepper

1 375 g box of whole wheat spaghetti or angel hair pasta

Salt

Pepper

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 or 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.

Notes:

1. 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.
2. If you don’t have any fresh tomatoes on hand you can use a 398 ml can of diced tomatoes instead.
3. If you have fresh ginger on hand (I didn’t) then add 1 tbsp instead of the ground ginger.