Cantonese Tomato Beef Chow Mein

Instructions

1. Marinate the beef
   In a bowl, combine the sliced beef with 1 tablespoon soy sauce, 1 teaspoon cornstarch, and 1 teaspoon vegetable oil. Mix well and let marinate for at least 15 minutes while preparing other ingredients.
2. Prepare the noodles
   Bring a large pot of water to boil. Cook the egg noodles according to package instructions, usually about 2-3 minutes until al dente. Drain thoroughly, rinse under cold water, and toss with 1 teaspoon of vegetable oil to prevent sticking.
3. Make the sauce
   In a small bowl, combine oyster sauce, ketchup, sugar, remaining soy sauce, beef broth, and cornstarch slurry. Mix well and set aside.
4. Stir-fry the beef
   Heat a wok or large skillet over high heat. Add 1 tablespoon oil and when hot, add the marinated beef, spreading it out in a single layer. Sear for 1-2 minutes without stirring, then flip and cook for another minute until the beef is browned but still slightly pink inside. Remove and set aside.
5. Cook the vegetables
   In the same wok, add the remaining oil. Add minced garlic and stir-fry for 30 seconds until fragrant. Add the sliced onions and stir-fry for 2 minutes until they begin to soften. Add the tomato wedges and cook for another 2-3 minutes until they start to break down slightly but still hold their shape.
6. Combine everything
   Return the beef to the wok. Pour in the prepared sauce and bring to a simmer. Cook for 1-2 minutes until the sauce thickens. Add the cooked noodles and toss everything together, ensuring the noodles are evenly coated with sauce. Drizzle with sesame oil and toss again.
7. Finish and serve
   Transfer to a serving plate, garnish with chopped green onions, and serve immediately while hot. For authentic Cantonese style, arrange the noodles as a bed with the beef and tomato mixture on top.