Tomato Beef Chow Mein Recipes

Steps:

• In a large bowl, combine the first four ingredients. Add beef; toss to coat. In a large skillet or wok, stir-fry beef in oil until no longer pink; remove and keep warm. , Reduce heat to medium. Add vegetables and broth; stir-fry for 4 minutes. Return beef to the pan; cook and stir for 2 minutes or until heated through. Serve with chow mein noodles or rice.

Steps:

• Boil noodles in water for 2 minutes, rinse and set aside. Slice beef thinly against grain. Combine beef with soy sauce, cornstarch and sugar. Combine sauce ingredients. Heat the wok or large skillet to 375º or medium high heat, add 2 tablespoons oil, fry the noodles until lightly brown, only turning once, remove noodles and set aside. Add more oil to wok or large skillet stir fry the beef until done, remove and set aside. Add onions and peppers to wok or large skillet, stir fry a few seconds to break onion apart. Add sauce mixture to wok or large skillet, stir until thickened. Add tomato and beef, stir gently to combine. Add the noodles to beef mixture and fluff gently with a fork to combine.

Steps:

• Place sliced beef in a small bowl.
• Add dash of salt, dash of pepper and 1/2 tsp minced garlic.
• Refrigerate for 2 hours.
• In a small bowl, combine next 5 ingredients.
• Set aside.
• Heat skillet or wok over high heat.
• Stir-fry beef until cooked throughout.
• Add next 6 ingredients.
• Stir and shake pan constantly for 2-3 minutes more until vegetables just start to become aromatic.
• Blend in fish sauce mixture.
• Add onion, cabbage and oyster sauce.
• Continue to stir-fry approximately 1 minute or until crisp tender.
• Serve over hot rice.

Steps:

• 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.

Steps:

• In a mixing bowl mix flank steak, oil, salt, pepper, garlic, ginger and cornstarch and set aside.
• Place tomatoes, onion and pepper into a container and set aside until needed.
• In a mixing bowl mix curry powder, cornstarch, sugar, catsup and water mix to form a roux and set aside.
• Place the noodles into a bowl and fill with warm water for a minute and drain.
• Heat up a large skillet and lightly coat with oil add half of the noodles and pan fry to a golden brown; place into a serving platter and repeat this step with the other half of the noodles. Reheat the skillet and coat with oil and in the beef mixture and sauté for minutes add in the tomatoes mixture and sauté for 2 minutes. Pour in the roux and mix well and when the mixture become thick and in the noodles and combine together.