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Tomato Beef Chow Mein Recipe

Tomato Beed Chow Mein

This was my first time making tomato beef chow mein and I know it won’t be my last. From now on, it’ll be a staple in my life. I’m pretty proud of this rendition of the Tomato Beed Chow Mein, I even threw in a few heirloom tomatoes.

1 lb pan fried Chinese egg noodles
2 tablespoons sesame oil
2 tablespoons dark soy sauce
1/4 pound flank steak, sliced thin against the grain
2 teaspoons soy sauce
2 teaspoons cornstarch
1 teaspoon sugar
1 onion, wedged
1 green pepper, wedged
1 large tomato, wedged
2 tablespoons olive oil
Recipe Sauce:
1 cup water
1 tablespoon cornstarch
1/4 cup ketchup
1/4 – 1/2 teaspoon salt
2 tablespoons sugar


Oven Temp: Medium heat
Recipe Cooking Time:
Pan Type: wok or large skillet

Beef and Tomato Chow Mein Directions

Boil the chow mein noodles in water for 2 minutes, then rinse and set aside.
Slice beef thinly across the grain.
Combine beef with soy sauce, cornstarch and sugar.
Stir sauce and beef ingredients.

Heat a couple tablespoons of vegetable oil in a non-stick pan over medium-high heat.
Take about half of the noodles at a time and spread them evenly in the pan. Let them cook until golden brown on both sides,
Put noodles in a bowl, and stir in 2 tablespoons sesame oil, and 2 tablespoons dark soy sauce and set aside.
Add more oil to the pan and fry the beef until done, remove and set aside.
Add onions and peppers, stir fry for a few seconds to break onion apart, add in the sauce ingredients, stir until thickened.
Add tomato and beef, stir gently to combine.
Add the noodles to tomato beef mixture and fluff gently with a fork.


Tomato Beef Chow Mein has a smooth even texture and flavor. Serve along with homemade whole wheat bread.


Tomato Beef Chow Mein Recipe Serves: 2

Nutrition Facts
Serving Size 533 g
Amount Per Serving
Calories 619
Calories from Fat 308
% Daily Value*
Total Fat 34.3g 53%
Saturated Fat 6.0g 30%
Cholesterol 31mg 10%
Sodium 2161mg 90%
Potassium 754mg 22%
Total Carbohydrates 61.7g 21%
Dietary Fiber 3.6g 14%
Sugars 27.3g
Protein 20.2g
Vitamin A 25% • Vitamin C 114% • Calcium 5% • Iron 12%


Recipe Tips | Recipe Measurements | Glossary Terms

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