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Tomato Beef Chow Mein Recipe

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This recipe for Tomato Beef Chow Mein is from Tuchman Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



6-8 tomatoes (beefsteak, ripe and flavorful)
1 large onion
green peppers (optional)
- 1 cup sugar
2-4 tablespoons cornstarch
1-2 pounds beef (recommend chuck eye)
spaghetti noodles
soy sauce
high-heat cooking oil (ex. sunflower)

1. NOODLES: Cook noodles to al dente. Rinse with cool water and strain well, pat dry with paper towels. Season with salt, peper, soy sauce, and enough oil to alleviate sticking.

PAN FRY: Heat oil in a skillet to 350. Using chopsticks, add noodles to hot oil and loosen clumps and spread around with chopsticks. Let cook for approximately 3 minutes, check for doneness with turning spatula. Flip noodles when at desired crunchiness. You can add more oil by sliding noodles to the side of the pan.

2. OINIONS & GREEN PEPPERS: Cut in laf, then thinly slice, Stir fry with salt, pepper, and soy sauce until soft. Set aside.

3. BEEF: Thinly slice and stir fry with salt, pepper, & shoy sauce.

4. TOMATOES: Cut out grean stem area of the tomatoes. Blanch tomatoes in a large pot of boiling water (boil water first, then add tomatoes. They will float. Rotate to ensure all skin is exposed to boiling water). When skin starts to split, take out and let cool so you can remove skin. Cut up slightly and place in a large pot, smash with potato masher. Add onions and all juices from stir frying beef. Add sugar, salt, pepepr, and soy sauce to taste. Bring to a boil. Mix cornstarch with least amount of water necessary to disolve cornstarch. Mix into tomato sauce to thickien.




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