The Tomato & Beef Pan-fried Noodles My Dad's Made 100,000 Times

Method6 steps · about 55 min

1. 1

   Step 1: First, cut the beef (10 oz) into thin slices. Make sure to cut perpendicular to the grain of the meat to ensure tender bites! Mix together the beef marinade in a separate bowl, combining baking soda (1/2 tsp), oyster sauce (1 tbsp), white pepper (1/4 tsp), cornstarch (1 tbsp), and water (2 tbsp). Add the beef and mix everything well to really push the flavor and the tenderizing ingredients into the beef. After a really good mix, you should see that the beef will have absorbed all of the liquid of the marinade.

   Uses 10 oz beef, New York steak or another tender cut · 1/2 tsp baking soda · 1 tbsp oyster sauce, for beef marinade · 1/4 tsp white pepper · 1 tbsp cornstarch, for beef marinade · 2 tbsp water, for beef marinade

2. 2

   Step 2: Cut the tomatoes (10 oz) 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. Thinly slice the ginger (3 slices), then stack the slices and chop into thin strips. We always include ginger when we cook tomatoes! Cut the red onion (2 oz) into thin strips. We're not using a lot, as we want it mainly for its color.

   Uses 10 oz tomato · 3 slices ginger · 2 oz red onion

3. 3

   Step 3: With raw, fresh chow mein noodles (12 oz), 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. Add water to the steamer or wok. Use boiling water to save time. Make sure the water level is below where the noodles will sit, so the water doesn't actually touch any noodles. Set the heat to high, and set your noodles into a steamer basket or on a plate. If you use a steamer basket with a perforated bottom, it'll take about 10 minutes to steam the noodles. If you're using a plate, add 2-3 minutes of additional steaming time. When they're done, remove the cooked noodles from the steamer or wok and pour the water out. Use separate steamer water, keeping it below the noodles; top up with hot water if needed. This water is separate from the 3 cups sauce water.

   Steam noodles · 10 minUses 12 oz fresh chow mein noodles · Water for steaming noodles, below the noodle rack, as needed

4. 4

   Step 4: Carefully dry the wok after steaming. Heat it over high heat, add 2 tbsp of the divided corn oil and swirl to coat. Lower to medium-low, add the steamed noodles from step 3 and loosen/spread with chopsticks without excessive stirring. After about 1 minute, add 1 tbsp oil around the edge and gently move the noodles to distribute it. Check the underside after about 30 seconds; when golden, flip. Add another 1 tbsp oil around the edges and raise the heat. Fry the second side for about 2–3 minutes until golden and crisp. Transfer the double-sided crispy noodles to the serving dish.

   Uses Steamed chow mein noodles · 4 tbsp corn oil: 2 + 1 + 1 tbsp for noodle frying

5. 5

   Step 5: Quickly clean the wok. Mix the separate 1 tsp corn oil into the marinated beef from step 1 to loosen the slices. Heat the wok on high, add the remaining 2 tbsp divided cooking oil and swirl. Spread in the beef; after the source guide of 20–30 seconds, lower the heat and cook about 30 seconds more. Lift the beef out, retaining the oil in the wok, and proceed immediately to the sauce in step 6. The beef is only partly cooked at this stage and must finish cooking in the sauce; do not refrigerate or hold it for later.

   Uses Marinated thinly sliced beef · 1 tsp corn oil, added to beef before searing · Remaining 2 tbsp cooking corn oil

6. 6

   Step 6: Using the residual oil from step 5, stir-fry the prepared ginger and onion from step 2 over low to medium heat for about 15–20 seconds until fragrant. Add the prepared tomatoes and stir-fry about 20–30 seconds. Mix in the 2 tbsp ketchup, then the separate 3 cups sauce water; turn the heat to high and bring to a boil. Add the 2 tbsp sugar and 1 tsp salt. Taste the boiled sauce and adjust with optional extra sugar/salt only if needed. Return the partly cooked beef from step 5 and its juices, add the separate 1 tbsp sauce oyster sauce and bring the sauce back to a simmer. Continue until the beef is fully cooked through (at least 63°C/145°F). Mix the separate 2 tbsp slurry cornstarch with its 4 tbsp water. Stir in the slurry gradually and simmer until the desired thickness is reached; you may not need all of it, so reserve unused slurry. Turn off the heat and let the fully cooked beef rest in the hot sauce at least 3 minutes before ladling over the crispy noodles from step 4. Serve promptly for maximum crunch.

   Uses Partly cooked beef, juices and residual frying oil; finish cooking now · Prepared ginger, onion and tomatoes · 2 tbsp ketchup · 3 cups water, for sauce · 2 tbsp sugar · 1 tsp salt · 1 tbsp oyster sauce, for sauce · Some or all slurry made from 2 tbsp cornstarch and 4 tbsp water; reserve unused