番茄牛肉面汤 Tomato Beef Noodle Soup

This is a delicious restaurant style Tomato Beef Noodle Soup. The broth is rich, flavorful and smooth on the tongue. The chunks of tomato and beef are tender and rich with flavor. It is a flavor experience you will never forget. The flavors of ginger, garlic, chili bean sauce, soy and rice wine marry so well with the tomato and beef. Delicious and unforgettable are the words that come to mind. 

We have seen this combination of beef and noodle before in Taiwan Beef noodle soup. Remember this soup posted back in march.

Similar style soups with very different flavor. If you enjoyed Taiwan's Famous Beef noodle soup from this blog then I have 100% confidence you with love this rendition. At least one of them. There are numerous styles of beef noodle soup yet to be explored.

1 Kg. Beef roast

3 Tomatoes

1 bunch green onions 

5 cloves garlic

4 slices of ginger

2-4 black peppercorns

1/3 cup soy sauce

1/2 cup Chinese rice wine

2 Tbsp. tomato sauce or ketchup

2 Tbsp. chili bean sauce

1 tsp. beef or boullion

5-6 cups boiling water divided

cilantro for garnish

Put the beef in boiling water for 3-5 minutes, rinse and drain. Make sure the meat is well cleaned of any impurities. Cut into bite size pieces. This step is extremely important. Please do not leave it out. To understand why read the Clear Chinese Broth Technique.

Heat 2 Tbsp. oil in a medium-large pot. Add green onion, garlic and ginger. Stir-fry until fragrant.

Add beef to the pot and stir-fry a few seconds.

Add 1/3 cup soy sauce, 1/2 cup Chinese rice wine, 2 Tbsp. tomato sauce or ketchup, 2 Tbsp. spicy bean sauce and 1 tsp. beef bouillon.

Add in chunks of tomatoes.

Simmer until sauce has thickened and tomatoes have softened (about 5 minutes).

If desired you can remove the tomato skins.

Add in 2 cups of boiling water, bring to a boil. Cover and simmer until beef is tender. You can check occationally and add more water as needed. The reason you only add a tiny bit of water here is so that the beef has a chance to soak up concentrated flavors. Adding boiling water instead of cold water will prevent from meat from shrinking and the protein in the meat from solidifying thus reducing the flavor absorption. Always use boiling water.

Once the beef is tender then you can add the remaining 4-5 cups of water or according to taste.

Cook noodles til el dente. You may also blanch a green of your choice such as bok choy. Add some noodles and green (if using) to the bottom of a soup bowl. Pour soup over the noodles. Garnish with optional cilantro, chopped green onions and/or pickled cabbage.

Enjoy this very flavorful and hearty soup.