Beef And Tomato On Noodles
|Baking soda||3 Milliliter|
|Peanut oil||45 Milliliter|
|Garlic||2 Clove (10 gm), minced|
|Granulated sugar||10 Milliliter|
|Soya sauce||45 Milliliter|
|Flank steak||454 Gram|
|Sliced mushrooms||125 Milliliter|
|Onion||1 Medium, sliced|
|Peeled seeded chopped tomatoes||250 Milliliter|
|Chinese noodles||345 Gram|
Blend the baking soda with 1 tbsp (15 ml) of oil and the garlic, sugar, salt, soya sauce and sherry.
Slice the steak thin; place in a large mixing bowl.
Pour marinade over beef and set aside for 20 minutes.
In a large wok or skillet, heat the remaining oil.
Drain the beef and reserve the marinade.
Fry the beef, mushrooms and onion for 3 minutes.
Add the reserved marinade and tomatoes; reduce heat and simmer for 1 minute.
Mix the cornstarch with the water and add to the beef.
Simmer until sauce thickens.
While cooking the beef, cook the noodles in a large kettle of boiling, salted water.
Drain and transfer to a large platter.
Pour beef over noodles and serve.