The flavours and the aroma of this beef and tomato noodle recipe will knock you for six, with this delicate dish of beef with noodles from the Orient.
Having always had a great interest in Chinese cuisine, I now have a private tutor who has been teaching me new techniques. I have learnt several new styles and am looking forward to learning more.
What really is amazing are the flavours that are mingled together in an aromatic embrace. The Japanese have a word – umami – that totally explains how one feels, with the taste buds salivating and the mind telling you this is going to be a truly wonderful experience! Umami is a word that describes all the flavours in one simple word.
This new style of cooking has me totally enthralled and to say I am a willing horse at the well would be a complete understatement.
Beef, tomato and oodles of noodles.
Beef with Noodles
1 ½ lb ribeye steak, cut into strips
3 tablespoons dry sherry
2 tablespoons soy sauce
2 teaspoons dark sesame oil
1 1/2 teaspoons cornstarch
1 teaspoon white sugar
2 tablespoons vegetable oil
8 green onions, roughly chopped
1 green pepper cut into chunks
3 celery stalks roughly chopped
1 ½ tablespoons chopped ginger
6 large tomatoes, each cut into 8
1 ½ tablespoon hoisin sauce
2 tablespoons water
Sprigs flat leave parsley
Steamed egg noodles, for serving
Cut the beef against the grain into thin strips about two inches long (by 1/4-inch thick). In a large mixing bowl, add the sherry, soy sauce, sesame oil, cornstarch, and sugar. Mix thoroughly, once complete place the cut beef inside and stir until all ingredients have blended together.
Preheat a large non-stick wok over high heat. Add one tablespoon of oil and heat until very hot. Add half of the green onions and all beef mixture to the skillet, arrange it in a single layer, and cook, without stirring, until well-browned on the bottom and still pinkish inside, about one minute. Remove from heat and place in a side dish.
Return the wok to the heat and add the remaining tablespoon of oil. Add the celery and green pepper, cook for one minute then add the ginger and cook for about a further 30 seconds, stirring constantly, until fragrant. Add the remaining green onions and tomatoes and cook until slightly softened and saucy, (you will know when tomato skin begins to wrinkle, typically about one minute.) Return the beef and any collected juice to the wok. Ad the hoisin sauce, and cook, stirring, until thick, about 30 seconds more. Transfer to a serving platter and serve immediately with fresh steamed egg noodles, and a dusting of fresh parsley sprigs.
If you enjoyed this recipe and would like some more, please email me and I will try to create something just for you.Ian Leatt is general manager of Pegasus Publications and a trained chef.