Stewed Tomato & Beef Noodles


Preparation info

  • Difficulty


Appears in

Balance and Harmony

By Neil Perry

Published 2008

  • About

This is a very warming and simple stew. I love the flavour of the tomatoes, which loom large — it’s not a common taste in Chinese cooking, but it works well here.


  • 300 g (10½ oz) beef brisket, cut into bite-sized pieces
  • 5 tomatoes, roughly chopped
  • 150 g ( oz) shanghai noodles
  • 2 tablespoons peanut oil
  • 3 cloves garlic, finely sliced
  • 1 large knob of ginger, peeled and finely sliced
  • 3 spring onions (scallions), cut into 4 cm ( inch) lengths
  • 250 ml (9 fl oz/1 cup) shaoxing
  • 1 teaspoon sea salt
  • 3 tablespoons light soy sauce
  • 2 litres (8 cups) fresh chicken stock


Put the beef in a large pot, cover with cold water and bring to the boil. Drain the beef as soon as the water comes to the boil and rinse off any scum.

Heat a wok until just smoking. Add the peanut oil and, when hot, stir-fry the beef in batches until golden in colour. Return all the beef to the wok, add the garlic, ginger and spring onions and stir-fry until fragrant. Add the tomatoes and let them cook down for about 5 minutes, then add the shaoxing and simmer for 2 minutes.

Tip the wok ingredients into a large pot. Add the salt, soy sauce and stock to the pot, and bring to the boil over medium heat, skimming off any impurities. Reduce the heat and gently simmer, uncovered, for 2¼ hours.

Cook the noodles in a large pot of salted boiling water until just tender, then drain. Ladle the beef soup over the noodles to serve.