Stewed Tomato & Beef Noodles

Name: Stewed Tomato & Beef Noodles
Cuisine: China
Ingredients: 2 litres (8 cups) fresh chicken stock; 3 tablespoons light soy sauce; 3 spring onions (scallions), cut into 4 cm (1½ inch) lengths; 250 ml (9 fl oz/1 cup) shaoxing; 1 large knob of ginger, peeled and finely sliced; 1 teaspoon sea salt; 150 g (5½ oz) shanghai noodles; 300 g (10½ oz) beef brisket, cut into bite-sized pieces; 5 tomatoes, roughly chopped; 2 tablespoons peanut oil; 3 cloves garlic, finely sliced

Preparation info

Difficulty
Easy

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.

Ingredients

300 g (10½ oz) beef brisket, cut into bite-sized pieces
5 tomatoes, roughly chopped

Asia
China
Stew
Noodles

Method

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.