This dish is a staple in my family and I’ve been eating it ever since I could eat noodles as a kid. Every birthday my granny asks us, "what kind of noodles do you want?" Our options are either tomato beef chow mein or "vinegar noodles." On a side note, we don’t really have a name for the vinegar noodles, but it’s defined by using a chinese black vinegar as a "sauce" or condiment, in addition to pork, cabbage, and mushrooms.
But I digress. There’s nothing like a good plate of tomato beef chow mein, especially when my granny makes 5#s of noodles and I can devour 1/2# by myself, easily. I’m somewhat of a noodle and pasta fiend… Anyway, this dish holds a special place in my heart because it’s typically associated with birthdays and "long life." 😛
Below is a recipe I’ve typed up for your own testing. Also, if you don’t have a wok, that’s okay. Just use a saute pan and cook your ingredients in batches, just like you would in a wok.
Tomato Beef Chow Mein
1# egg noodle pasta
1# london broil steak (top inside round), double bias cut against the grain — can also use flank steak (use cheapest cut of meat)
1 green bell pepper, diced
1 small onion or ½ large onion, julienned
1 beef steak tomato, diced
½ C ketchup
½ C water
2 T cornstarch
3 T sugar
2 t vinegar
3 T soy sauce
1 T oyster sauce
1 T sesame oil
1. Marinate meat for at least 15 minutes, set aside.
2. Combine ketchup, water, cornstarch, sugar, vinegar, set aside.
3. Parboil noodles, drain. Toss with a little bit of olive oil and spread on a baking sheet. 4. Bake at 400 degrees for 15-20 minutes or until crunchy. Cool and break apart.
5. Saute vegetables, season with kosher salt and black pepper, set aside.
6. Saute meat, set aside.
7. Add sauce to pan and heat. Add back all ingredients to combine. Serve.