Tomato & Beef Pan-fried Noodles

Ingredients

• 12 oz fresh chow mein noodles
• 10 oz beef
• 10 oz tomato
• 2 oz red onion
• 3 slice ginger
• 6 tbsp corn oil
• 0.5 tsp baking soda
• 1 tbsp oyster sauce
• 0.25 tsp white pepper
• 1 tbsp cornstarch
• 2 tbsp water
• 1 tsp corn oil
• 2 tbsp ketchup
• 3 cup water
• 2 tbsp sugar
• 1 tsp salt
• 1 tbsp oyster sauce
• 2 tbsp cornstarch
• 4 tbsp water

Steps

1. 1

   First, cut the beef into thin slices. Make sure to cut perpendicular to the grain of the meat to ensure tender bites!

2. 2

   Cut the tomatoes into halves, then cut away and discard the stems and hard parts. Slice the halves into wedges, then large chunks. To help preserve the shape when they go into the stir-fry, try to angle the chunks so that the core and sides stay intact.

3. 3

   With raw, fresh chow mein noodles, we need to first steam them. Prepare your steaming set-up, whether that's a dedicated steamer pot or a wok and a steaming rack.

4. 4

   If you used the wok for steaming your noodles in the previous step, give it a careful wipe to dry it down.

5. 5

   Give your wok a quick clean; you'll use it again for cooking the sauce.

6. 6

   Keep using the residual oil left in the wok that's left after removing the beef; that will be plenty to stir-fry and cook the rest of the dish.