This delicious recipe and photos were shared with me by Karen Calanchini, Food
Stylist and Photographer, of Redding, CA.
A very colorful and tasty dish that goes together quickly once you have all the
ingredients prepared. Do the prep work in the morning for a healthy and fast meal in the evening.
Tomato Beef and Peppers with Pan-Fried Noodles Recipe
Sweet Bell Peppers
Yields: 4 to 6 servings
Prep time: 20 min
Cook time: 5 min
1 1/2 pounds flank steak
Marinade (see recipe below)
Pan-Fried Udon Noodles (see recipe below)
Ketchup Sauce (see recipe below)
3 teaspoons of cornstarch
2 tablespoons peanut oil, divided
1 large red bell pepper (cut lengthwise, seeded, and white pulp removed), cut
into 1-inch pieces
1 large green bell pepper (cut lengthwise, seeded, and white pulp removed), cut into 1-inch pieces
onion, cut into wedges
6 plum tomatoes, cut lengthwise into 4 wedges
Cut the flank steak into thin strips against the grain. Then cut each strip into 2 or 3 equal size pieces; set aside.
Prepare Marinade. Add the prepared flank steak pieces to the marinade and mix well. Cover the bowl and let marinade in the refrigerator all day or overnight.
Prepare Ketchup Sauce; set aside.
Approximately 4 hours before cooking, start preparing the Udon Noodles. See recipe below.
When ready to cook, remove marinated flank steak from the refrigerator. Drain
marinade from the flank steak; discard marinade. Toss the drained flank steak pieces with cornstarch; set aside.
In a large frying pan over medium-high heat, heat 1 tablespoon peanut oil. Add the flank steak mixture and stir fry until the meat is browned on the
outside but still pink inside, approximately 1 to 2 minutes. Remove meat and juices from the pan to a plate; set aside.
Add remaining 1 tablespoon peanut oil to the pan and heat. Add the bell peppers and onion; stir fry until the vegetables just begin to soften
(you want them to remain crispy). Reduce heat to medium low. Return the meat and meat juices back into the pan. Add the
prepared Ketchup Sauce and stir fry until the sauce is warmed. Toss in the tomatoes and gently heat for 1 minute.
Serve over Pan-Fried Udon Noodles.
Makes 4 to 6 servings.
4 teaspoons reduced-sodium soy sauce
3 teaspoons rice wine vinegar
4 to 5
garlic cloves, minced
3 teaspoons grated fresh ginger root
1 teaspoon granulated sugar
1 tablespoon peanut or vegetable oil
In a medium-size bowl, mix together the soy sauce, rice wine vinegar, garlic, ginger, salt, sugar, and peanut or vegetable oil.
3 tablespoons ketchup
3 tablespoons Chinese hoisin sauce
2 to 3 teaspoons chile garlic sauce*
* Found in the Asian section of your grocery store.
In a small bowl, mix together the ketchup, hoisin sauce, and chile garlic sauce; set aside
Pan-Fried Udon Noodles:
2 (8-ounce) packages Udon noodles
2 teaspoons toasted sesame oil
1 1/2 tablespoon peanut oil
Cook the noodles according to the package direction.
Drain and then spread out on a non-stick baking sheet. Drizzle sesame oil over the top of the noodles. Using tongs, gently mix together the sesame oil and cooked noodles.
Spread the noodles out again and let dry at room temperature for approximately 4 hours.
When ready to fry, in a large frying pan over medium heat, add 1 1/2
tablespoon peanut oil. When the oil is hot, add the noodles and brown on one side. NOTE: You may have to brown the noodles in two batches.
Using a spatula, flip and brown the noodles on the other sides. When all the noodles are browned, transfer to a platter and top with the Tomato
Beef and Peppers.