Tomato beef chowmein

Yield: 1 Servings

Measure Ingredient
\N \N **** NO E ***** Karen Adler FNGP13B. Yield: 4 servings
½ pounds Flank steak;; -=OR=- Flank steak
1 small Onion; cut into thin wedges
2 \N Celery stalks cut into thin slices
2 mediums Tomatoes; cut in small wedges
1 tablespoon Brown sugar
¾ teaspoon Salt
3 tablespoons Oil 1/2 rec. egg noodle dough*
2 teaspoons Cornstarch
2 teaspoons Light soy sauce
1 tablespoon Sherry
1 tablespoon Cornstarch
4 tablespoons Catsup
¾ cup Chicken broth
1 tablespoon Oyster sauce



*Recipe is included in this collection. PREPARATION: Parboil noodles for 3 minutes. Rinse with cold water and drain well. Line cookie sheet with foil and rub with 1 tbsp. oil. Put boiled noodles in a thin layer on a cookie sheet. Place in a preheated 400 degrees oven for 20 minutes. Turn over and brown for 10 more minutes (The noodles will stick together in a sheet.) Cool. Break into small pieces. Slice flank steak cross grain and mix with marinade for ½ hour. Mix sauce. Sprinkle brown sugar over tomato wedges. COOKING: Heat wok. Add 1 tbsp. oil and stir fry onions with celery for 1½ minutes, sprinkle a little salt and sugar to taste. Set aside. Heat 2 tbsp. oil, stir fry beef until almost done; add tomato wedges to heat through. Set aside. Stir in sauce mixture and wait for it to thicken. Add noodles and mix until they are soft. Add salt, vegetables and meat. Mix well and serve. DO AHEAD NOTES: Make ahe ad and reheat in wok by stir frying, or place noodles in a loosely covered casserole in slow oven (250 degrees) for ½ hour.

Make sure food is at room temperature before reheating.

Source: "Dim Sum" by Rhoda Fong Yee. Formatted for MM by Karen Adler FNGP13B.

Posted to MC-Recipe Digest V1 #174 Date: 29 Jul 96 11:20:56 From: "steven.h.bergstein" <steven.h.bergstein@...>

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