International•quick

Tomato Beef Noodle Soup [番茄牛肉湯麵]

This is a quick and delicious tomato beef noodle soup recipe with rich tomato broth that only takes 30 minutes!

Ingredients

Quantities are shown as originally provided.

150g sirloin/ ribeye beef steak (any cut of beef is fine)
1 tbsp light soy sauce
1 tsp garlic powder
sprinkle of salt
1 egg white
1/2 tbsp cornstarch
1 tbsp water
1 serving noodles (you can use your favourite type of noodle; here I used thin wheat noodles)
2 cloves garlic, diced
2 tsp ginger strips
1 scallion (white part for stir-fry, green part for garnish)
1 tsp chilli flakes
1 tbsp ketchup
1 tbsp sugar
3 medium fresh tomato, diced
2 cups water/ chicken broth
pinch of salt to taste

1
Cut beef into thin slices and add marinade ingredients. The egg white and cornstarch helps to tenderise the meat and give it a velvety texture. Massage the meat so the marinade absorbs better. Marinate for at least 10 mins.
2
While waiting for the beef to marinate, prepare the rest of the ingredients by chopping tomatoes, garlic, ginger and scallions.
3
Heat up oil in a pot and saute your garlic, ginger, scallion and chilli flakes (optional). Stir-fry for a few minutes until aromatic. Then add ketchup, tomato, salt and sugar. Cover and cook for 5 minutes.
4
Pour water/chicken stock, then bring it to a boil. Add noodles and stir it around for a bit. Follow up with the beef. Once the beef changes colour, turn off the heat to prevent beef from overcooking.
5
Garnish with scallions and enjoy!