hello hi everyone! Wesley here. Today we’re taking a crack at a Chinese take out classic, which is a a Tomato Beef Chow Mein. For those not familiar, tomato beef chow mein as you might guess, prominently features the use of tomatoes, which happen to be in season right now here in CA. If you don’t happen to be so lucky though, you can also totally make use of some canned whole tomatoes, too (which actually might be preferable than an out of season tomato, since it’ll have been picked and preserved at its peak ripeness).

Our flavor palette is mostly going to be drawing from a number of familiar pantry sauces that you’ll likely recognize here. There will however be one VERY American addition, which is a little bit of ketchup for that classic form of sweetness you’ll know and love, cut with a bit of sweet chili sauce, for an interesting sweet and savory addition. Hope you try it.

Bookmark the recipe here (out June 11th!), bookmark the stream here, and pick up the ingredients below if you want to follow along and cook dinner with me.

INGREDIENTS

• 4 cloves garlic

• 1 inch (about 1 tbsp) ginger

• 16 oz Shanghainese noodles

• 16 oz flank steak (or skirt steak)

• 3 green onions

• 2 vine ripe tomatoes (or whole canned tomatoes)

• 1 green bell pepper

• 1/2 medium sweet white onion

• ice

• peanut oil

INGREDIENTS (steak marinade)

• 4 tbsp low sodium soy sauce (or 2 tbsp full sodium soy sauce)

• 1 tbsp shaoxing wine

• 1 tbsp brown sugar

• 1/2 tsp white pepper

• 1/2 tsp corn starch

• pinch kosher salt

INGREDIENTS (noodle marinade)

• 2 tbsp dark soy sauce

• 2 tbsp sesame oil

INGREDIENTS (sauce)

• 4 tbsp low sodium soy sauce (or 2 tbsp full sodium soy sauce)

• 1 tbsp rice vinegar

• 1 tbsp dark soy sauce

• 1 tbsp oyster sauce

• 2 tbsp doubanjiang

• 1 tbsp ketchup

• 1 tbsp sweet chili sauce

• 1/2 cup stock

• pinch kosher salt