Description
Comforting Tomato Egg Beef Noodle Soup with tender marinated beef, rich tomato egg sauce, and flavorful broth.
Ingredients
Scale
- 1 lb Beef sirloin or flank steak, thinly sliced against the grain
- 1 tbsp Soy sauce
- 1 tbsp Shaoxing rice wine (or dry sherry)
- 1 tbsp Cornstarch
- 1 tsp Sugar
- 1/2 tsp Ground white pepper
- 1 tbsp Vegetable oil
- 3 large ripe Tomatoes, diced
- 4 large Eggs
- 2 cloves Garlic, minced
- 1 tbsp Tomato paste
- 1 tbsp Soy sauce
- 1 tsp Sugar
- 1/2 tsp Salt (or to taste)
- 1/4 tsp Ground white pepper
- 2 tbsp Vegetable oil
- 1 cup Chicken broth (or water)
- 8 oz Dried Chinese noodles (such as knife-cut noodles, hand-pulled noodles, or even spaghetti)
- 6 cups Chicken broth (or water)
- 1 tbsp Soy sauce (or to taste)
- 1 tsp Sesame oil
- Optional toppings: Chopped scallions, cilantro, chili oil
Instructions
- In a medium bowl, combine the thinly sliced beef with soy sauce, Shaoxing rice wine, cornstarch, sugar, and ground white pepper. Mix well, ensuring the beef is evenly coated. Add vegetable oil and mix again. Cover and refrigerate for at least 30 minutes (up to a few hours).
- Lightly beat the eggs with a pinch of salt. Set aside. Heat 2 tablespoons of vegetable oil in a wok or skillet over medium-high heat. Pour in the beaten eggs and cook, stirring gently, until lightly scrambled but still slightly soft. Remove and set aside.
- Add another tablespoon of vegetable oil to the wok. Add the minced garlic and sauté for about 30 seconds, or until fragrant. Add the diced tomatoes and tomato paste. Cook, stirring occasionally, until the tomatoes have softened and released their juices, about 5-7 minutes.
- Stir in the soy sauce, sugar, salt, and ground white pepper. Mix well to combine. Pour in the chicken broth (or water) and bring the mixture to a simmer.
- Return the cooked eggs to the wok and gently stir them into the tomato sauce. Taste and adjust the seasoning as needed. Simmer for another 2-3 minutes.
- While the tomato egg sauce is simmering, bring a large pot of water to a boil. Add the dried noodles and cook according to package directions.
- Heat a separate wok or skillet over high heat. Add a tablespoon of vegetable oil. Add the marinated beef and stir-fry quickly until cooked through, about 2-3 minutes. Cook in batches if necessary. Remove and set aside.
- Drain the cooked noodles and divide them evenly among bowls. Ladle the tomato egg sauce over the noodles in each bowl. Top with the stir-fried beef.
- In a separate pot, heat the remaining 6 cups of chicken broth (or water) until simmering. Add soy sauce to taste. Pour the hot broth over the noodles, tomato egg sauce, and beef in each bowl.
- Drizzle a teaspoon of sesame oil over each bowl. Garnish with chopped scallions, cilantro, and chili oil (if desired). Serve immediately.
Notes
- Marinating the beef for longer (up to a few hours) will result in more tender and flavorful beef.
- Be careful not to overcook the eggs when making the tomato egg sauce; they should be tender and fluffy.
- Adjust the seasoning of the tomato egg sauce and broth to your liking.
- If you don’t have Shaoxing rice wine, dry sherry is a good substitute.
- Feel free to use your favorite type of Chinese noodles or even spaghetti.
- Cooking the beef in batches prevents overcrowding the wok and ensures it sears properly.
- Prep Time: 20 minutes
- Cook Time: 30 minutes