Tomato Beef Chow Mein Recipes

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:

• Thinly slice beef. Mix marinade and beef together. Set aside.
• Mix sauce ingredients and set aside.
• 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.
• Thinly slice onion and pepper set a side.
• Cut tomatoes into 1/2" wide wedges and set aside.
• Heat wok. add 1 tablespoon oil, swirl and add onions and peppers. Stir fry 2 minutes, then turn out of pan.
• Drain marinade off meat.
• Add 1 tablespoon oil to wok, swirl, add meat. After 1 minute, add tomatoes and stir fry w/meat gently.
• 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.
• Pour over noodles and enjoy.

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.

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:

• Mix together one tablespoon of soy sauce along with the chilli sauce, sate sauce and dry sherry.
• Marinate the beef in this mixture for 60 minutes.
• While you are waiting for the beef to marinate, mix up the ingredients for the oyster sauce.
• When the beef is nearly done marinating, add the egg noodles to a large quantity of boiling water and cook for five minutes or until tender.
• Heat one tablespoon of the oil in a wok along with the rest of the soy sauce and fry the drained noodles for two minutes.
• Set aside and keep warm.
• Heat the remaining oil and stir fry the veggies, starting with the onions and celery.
• When done, set aside.
• Put the extra oil in the wok and when hot, add half the meat and fry just until it changes colour.
• Do the rest of the meat in the same way.
• Place the oyster sauce in the pan with all the meat.
• Toss until boiling, add the vegetables and toss again.
• Serve over the egg noodles.

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:

• 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.