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Stewed Tomato & Beef Noodles
- Difficulty
Easy
By Neil Perry
Published 2008
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 5
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.
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