Seasonings
500 g beef short ribs (about 1 lb), 150 g noodles, 3 tomatoes, a small handful of peas.
Seasonings
Salt and pepper to taste, 1/2 teaspoon salt, 1 tablespoon each sugar, soy sauce, and cooking wine, 3 tablespoons ketchup, a drizzle of sesame oil, and 2 tablespoons vegetable oil.
Preparation
1. Remove the stems from the tomatoes, wash them, and cut into small pieces; wash the peas, blanch them in boiling water, then remove and rinse under cold water, and drain.
2. Rinse the beef short ribs, place them in a pot of cold water and bring to a boil, blanch briefly to remove any impurities, then drain, rinse under cold water, and set aside.
3. Add enough water, cooking wine, and ginger slices to a pot, then add the beef short ribs and bring to a boil. Reduce the heat to low and cook for 20 minutes. Remove the beef and cut it into small pieces.
Steps
1. Heat a wok or large pot over high heat, add vegetable oil and heat until it reaches about 70% hot (when it starts to shimmer), then add the beef chunks and scallion segments, stir-frying until fragrant.
2. Add soy sauce, cooking wine, sugar, ketchup, and salt, stirring well, then pour in the beef broth and bring to a boil.
3. Then reduce the heat to low and simmer for about 30 minutes until the broth thickens and becomes flavorful, add the tomato chunks and continue simmering for 20 minutes until the beef is tender and fully cooked, stir in the peas, drizzle with sesame oil, then remove from heat and serve in bowls.
4. Cook the noodles in boiling water until done, drain well, and transfer to a bowl. Ladle the tomato-braised beef over the noodles, and mix everything together before serving.