How to make CRISPY tomato & beef crispy noodles that taste just like the Cantonese restaurants but without the deep-frying! The beef is tender and flavorful, the tomato sauce is tangy and savory, and the crispy noodles perfectly soak up the sauce and flavors! Join us for more cinematic cooking! bit.ly/3mVCq78
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Tomato & Beef Crispy Noodles - 2 Servings
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6 oz. HK-Style or Chow Mein Egg Noodles - I used pre-cooked, steamed egg noodles.
Pot of Water
2 TBSP Oil
4 oz. Beef Flank Steak
1/2 TSP Baking Soda
1/2 TSP Corn Starch
1 TBSP Water
1/2 TBSP Oyster Sauce
1/2 TBSP Light Soy Sauce
1/2 TSP Shaoxing Cooking Wine
1/2 TSP Sugar
Dash of White Pepper
1/2 TBSP Oil - Marinating
2 TBSP Oil - Pan-frying the beef
Tomato Sauce
1-2 Large Tomatoes
1/2” Ginger, sliced
1/2 White Onion
2 Scallions - whites and greens separated
1 TBSP Ketchup
1-2 TBSP Brown Sugar
1-2 TBSP Black Vingar
1-2 TSP Worcestershire
1 TSP Sesame Oil
1 Cup Water
Pinch of Kosher Salt
1 TBSP Corn Starch Slurry (2 tbsp corn starch mixed w/ 1 tbsp water)
Instructions
1) Thinly slice the beef against the grain.
2) Mix the beef with all the marinade ingredients, other than the oil!
3) Marinate for ~30 minutes. We’ll mix in 1/2 TBSP Oil prior to cooking.
4) Prepare the tomato sauce ingredients by chopping the tomatoes into ~2” slices, onion into 1” slices, ginger into 1/4” slices, and scallions separated between the whites and greens.
5) Bring a pot of water to a boil and blanch the noodles for 30 seconds.
6) Strain the noodles thoroughly until slightly dry.
7) Pan-fry the noodles - Heat a dry wok or pan on high heat, add 2 tbsp oil, bring to a medium-low heat when the oil starts to shimmer.
8) Add in the noodles and gently spread it out evenly into roughly the same size as your serving plate.
9) Cook ~5 minutes per side until nice and CRISPY!
10) Set aside on a drain rack or paper towel-lined plate.
11) Pan-fry the beef - Mix 1/2 tbsp oil into the beef. Heat the same wok/pan used to pan-fry the noodles on high heat and add oil if needed to get ~2 tbsp worth.
12) Cook the beef for ~1 minute until it slightly chars. The beef is sliced thinly and will continue to cook in the sauce later so 1 minute is plenty! Set aside.
13) Using the same wok/pan, saute the ginger, onion, and white parts of the scallions. ~30 seconds until aromatic. Set aside.
14) Using the same wok/pan, saute the tomatoes for ~30 seconds until slightly charred and softened.
15) Add in the remaining tomato sauce ingredients (minus the corn starch slurry) and cook for ~2 minutes until everything is nicely mingled.
16) Add in the corn starch slurry and mix until it reaches your desired thickness. It should be relatively runny, still!
17) Mix in the cooked beef and aromatics, turn off the heat and add in the remaining green parts of the scallions.
18) Serve the tomato beef sauce directly on top of the crispy noodles. Enjoy!
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📸 tech
Camera Body: Canon EOS RP
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Canon Mount Adapter EF-EOS R
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Lens: Canon RF 24-105mm f/4L IS USM
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Lens: Canon EF 50mm f/1.8 STM - Nifty Fifty (great for low light)
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Tripod: Mefoto Travel Tripod
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Lighting: Softbox Lights
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#tomatobeefcrispynoodles #tomatoandbeef #hongkongcrispynoodles
Негізгі бет Tomato & Beef CRISPY Noodles! No Deep Frying Needed! 番茄牛肉煎面
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