Noble House Beef Tomato Chow Mein Recipes

TOMATO BEEF CHOW MEIN

Steps:

• Thinly slice beef. Mix marinade and beef together. Set aside.
• Mix sauce ingredients and set aside.
• Cook mein noodles in boiling water for 1-3 minutes. They cook fast. Rinse well with cold water and drain. Toss with 1 tablespoon oil so noodles won't stick together. Heat large nonstick skillet, glaze with oil and pan fry 1/4 of the noodles at a time. Put in very low oven to keep warm.
• Thinly slice onion and pepper set a side.
• Cut tomatoes into 1/2" wide wedges and set aside.
• Heat wok. add 1 tablespoon oil, swirl and add onions and peppers. Stir fry 2 minutes, then turn out of pan.
• Drain marinade off meat.
• Add 1 tablespoon oil to wok, swirl, add meat. After 1 minute, add tomatoes and stir fry w/meat gently.
• Return veggies to pan and add sauce. Cook stirring until it boils and thickens. Sauce needs to be thick enough to glazes the noodles with out drowning them.
• Pour over noodles and enjoy.

NOBLE HOUSE BEEF TOMATO CHOW MEIN

Steps:

• In a medium bowl, mix together the first four meat ingredients. Add the steak and turn the pieces to coat evenly. Cover and refrigerate for minimum 30 minutes.
• When ready to cook, bring a large pot of water to a boil. Add the noodles and cook for 1 minute. Drain the noodles. Rinse them under cold water, then drain again.
• Place the noodles in a large bowl. Add the sesame oil and soy sauce, then toss well.
• Heat two 12-inch nonstick skillets briefly over medium heat. Add 1 tablespoon of the vegetable oil to each. When the oil is hot, add half of the noodles to each skillet.
• Cook, stirring often, until the noodles are crispy and lightly browned. Cover the pans and set aside away from the heat.
• Heat a separate nonstick skillet or a large wok over high. Add 1 tablespoon of the vegetable oil. When the oil is hot, add the beef and stir-fry until browned, about 3 minutes. Transfer the steak to a bowl, cover and set aside.
• Add the remaining tablespoon of vegetable oil to the pan. Reduce heat to medium-high, then add the onion, celery and bell pepper.
• Saute for 4 minutes, then add the fresh tomatoes, stewed tomatoes, soy sauce, vinegar, sugar and ginger. Stir well. Bring to a boil.
• Stir in the cornstarch mixture a little at a time, then continue cooking until the sauce thickens. Add the beef, then stir in the noodles. Coat and serve immediately.

BEEF CHOW MEIN

Steps:

• Place sliced beef in a small bowl.
• Add dash of salt, dash of pepper and 1/2 tsp minced garlic.
• Refrigerate for 2 hours.
• In a small bowl, combine next 5 ingredients.
• Set aside.
• Heat skillet or wok over high heat.
• Stir-fry beef until cooked throughout.
• Add next 6 ingredients.
• Stir and shake pan constantly for 2-3 minutes more until vegetables just start to become aromatic.
• Blend in fish sauce mixture.
• Add onion, cabbage and oyster sauce.
• Continue to stir-fry approximately 1 minute or until crisp tender.
• Serve over hot rice.

BEEF CHOW MEIN

Steps:

• Mix together one tablespoon of soy sauce along with the chilli sauce, sate sauce and dry sherry.
• Marinate the beef in this mixture for 60 minutes.
• While you are waiting for the beef to marinate, mix up the ingredients for the oyster sauce.
• When the beef is nearly done marinating, add the egg noodles to a large quantity of boiling water and cook for five minutes or until tender.
• Heat one tablespoon of the oil in a wok along with the rest of the soy sauce and fry the drained noodles for two minutes.
• Set aside and keep warm.
• Heat the remaining oil and stir fry the veggies, starting with the onions and celery.
• When done, set aside.
• Put the extra oil in the wok and when hot, add half the meat and fry just until it changes colour.
• Do the rest of the meat in the same way.
• Place the oyster sauce in the pan with all the meat.
• Toss until boiling, add the vegetables and toss again.
• Serve over the egg noodles.

BEEF CHOW MEIN

Steps:

• Slice beef about 1 inch long 1/2 inch wide and as thin as possible. Mix the salt, sugar and soy sauce together and mix well, then ad the beef and marinate for at least one hour, longer for more flavor.
• Wash and slice the mushrooms, including stems.
• Slice the bamboo into thin strips; slice the scallions into 1 inch pieces; soak, rinse and drain the bean sprouts.
• In a separate bowl, mix the cornstarch and beef stock together.
• Drain the beef reserving the marinade. Heat the sesame oil and stir fry the beef for 4 to 5 minutes.
• Ad the cornstarch mixture and remaining marinade, bring to a boil stirring constantly; ad the vegetables and simmer for 5 minutes longe r.
• Cook noodles in boiling water for 4 to 5 minutes; drain thoroughly.
• Deep fry as needed draining on absorbent paper.
• Beat the egg adding 1 tablespoon water and pour onto lightly oiled skillet. Make a small thin omelet and slice into thin strips.
• Place cooked noodles on hot dish, top with beef mixture and garnish with the strips of omelet. Makes 4 servings.