Tomato and beef stir fry with noodles

Tomato and beef stir fry with noodles

Made with Mutti Whole peeled tomatoes

Generously fleshy and firm, Mutti peeled tomatoes have their skins removed and then they are immersed in a delicious, velvety passata. Processing and packaging all occur within 24 hours of harvesting to preserve the authentic taste of freshly picked tomatoes. They have many different uses in the kitchen and are perfect for traditional Mediterranean recipes.

cooking sketch 20 min (COOK TIME: 20 min)

cooking sketch Easy


  • 350 g beef skirt or flank steak
  • 2 tsp bicarbonate of soda
  • 2 x x 400g tins Mutti Peeled Tomatoes
  • 1 onion, thinly sliced
  • 2 cloves of garlic, finely diced
  • 2 tbsp rice bran oil
  • 400 g of your preferred variety of noodles
  • 2 spring onions, thinly sliced


  • 1 tbsp soy sauce
  • 1/2 tbsp shaoxing wine


  • 2 tbsp soy sauce
  • 1 tbsp corn starch
  • 1 tbsp shaoxing wine
  • 1 tbsp water
  • 2 tbsp oyster sauce
Share the ingredient list

Tomato and beef stir fry with noodles: Method

  1. Prepare the beef by slicing it into strips, making sure you slice against the grain. Mix the beef slices with the bicarbonate soda and set aside for 20 minutes.
  2. During this time, drain the tomatoes and reserve ¼ cup of the tomato juice. Slice the tomatoes in half.
  3. Make the sauce by mixing all the ingredients together in a small bowl and set aside.
  4. Prepare the noodles as per the instructions on the packet, toss with a little oil to prevent sticking and set aside.
  5. Rinse the beef well under tap water to wash away the bicarbonate and then squeeze out any extra liquid and pat dry. Mix with the marinade of soy sauce and shaoxing wine and set aside for 15 minutes.
  6. To cook the stir fry, heat up one tablespoon of oil in a wok over high heat. Add the beef and sear till browned but not cooked all the way through. Remove and set aside.
  7. Put one tbsp of oil over high heat and stir fry the garlic and onion for a minute but don’t let them brown, add the sliced tomato halves and ¼ cup of tomato juice. Simmer for 2 minutes over medium heat and then return the beef back into the wok.
  8. Pour in the sauce and cook everything for another 2 minutes to ensure the beef is cooked through. Adjust the consistency of the sauce by adding tablespoons of water as needed.
  9. Add the noodles into the wok and quickly mix everything together and then remove the wok off the heat.
  10. To serve, divide the noodles into bowls and sprinkle with spring onions.

Liked the recipe?

Review and share with your friends

Choose country and language

Global site