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Tomato Beef Chow Mein

Tomato Beef Chow Mein
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WebMD Recipe from

Fresh tomatoes, seared slices of flank steak, pan-crisped Chinese egg noodles‒ three simple ingredients that combine to make a taste that is at once sweet, savory, and lively, with crisp vegetables and noodles, and unctuous, jammy tomatoes.

  • 1/2 pound
    flank steak, sliced thinly, against the grain
  • 1 teaspoon
    Asian sesame oil
  • 1 teaspoon
    dark soy sauce
  • 1/4 teaspoon
    baking soda
  • 1 teaspoon
  • 1 pound
    fresh Chinese egg noodles
  • 2 tablespoons
    Asian sesame oil
  • 2 tablespoons
    low sodium soy sauce
  • onion, sliced thinly
  • 2 ribs
    celery, sliced diagonally
  • 1/2 
    green bell pepper, sliced
  • 4 large
    tomatoes, cut in large chunks
  • 1 14.5-ounce can
    stewed tomatoes
  • 1 teaspoon
    low sodium soy sauce
  • 1 teaspoon
    vinegar or lemon juice
  • 1 tablespoon
  • 1 teaspoon
    ground ginger, or a few slices of fresh ginger
  • 2 tablespoons
    cornstarch, mixed with 1/2 cup cold water until dissolved
  1. To marinate beef: Mix beef slices with 1 teaspoon sesame oil, 1 teaspoon dark soy sauce, 1 teaspoon cornstarch, and ¼ teaspoon baking soda. Marinate in the refrigerator for at least 30 minutes.
  2. Cook noodles in a pot of boiling water for about 1 minute. Drain the noodles, rinse under cold running water drain the noodles again. Place the noodles in a bowl, and stir in 2 tablespoons sesame oil, and 2 tablespoons dark soy sauce.
  3. Heat a small amount of oil in two 12-inch nonstick frying pans. Divide noodles evenly between the two pans. Cook on medium heat until noodles are crispy and light brown in color. Stir frequently to prevent burning. Set noodles aside and keep warm.
  4. Add a little bit of oil to a large wok or nonstick frying pan, and brown the beef over high heat. Transfer beef to a bowl, and set aside.
  5. Add a little more oil to the pan. On medium-high heat, sauté onion, celery, and bell pepper for a few minutes. Then add fresh tomatoes, stewed tomatoes, dark soy sauce, vinegar, sugar, and ginger. Bring to a boil. Slowly stir in cornstarch mixture. Cook until sauce thickens. Add beef and stir in the noodles. Serve immediately.
Nutritional Information

Makes: 4 servings
  • Carbohydrates52.6 g
    • Dietary fiber6.2 g
  • Cholesterol64 mg
  • Fat15.7 g
    • Saturated fat3.7 g
  • Sodium408 mg
  • Protein24.8 g
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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