Vietnamese style Beef and Tomato ‘Pasta’

Name: Vietnamese style Beef and Tomato ‘Pasta’
Yield: 2 servings
Cuisine: British
Ingredients: 250 g Beef (porterhouse steak); 1 clove minced garlic; 1 tablespoon oyster sauce; 1 tablespoon soy sauce; 1 teaspoon sugar; 1/4 teaspoon pepper; 1 tablespoon oil; 200 g pasta (macaroni or spirals); 1 tablespoon tomato paste; 1 clove garlic minced; 1 tablespoon oil; 1 Tomato; 1/2 Cucumber

Phillip Ngo @cook_17486665

Sydney, Australia

I think this is called “Bo Ne Xao” in Vietnamese. It’s one of their east meets west creations but not commonly found in a restaurant. The pasta is an interesting feature but is treated more like a stir fried noodle in method. Very tasty!

Phillip Ngo @cook_17486665

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Ingredients

2 servings

Marinated Beef
250 gBeef (porterhouse steak)
1 cloveminced garlic
1 tablespoonoyster sauce
1 tablespoonsoy sauce
1 teaspoonsugar
1/4 teaspoonpepper
1 tablespoonoil
Pasta
200 gpasta (macaroni or spirals)
1 tablespoontomato paste
1 clovegarlic minced
Garnish
1 tablespoonoil
1Tomato
1/2Cucumber

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Steps

1

Slice beef into 1 inch cubes
2

Combine with all beef marinade ingredients except the oil and set aside in fridge for at least an hour. This can be marinated overnight.
3

Cook your pasta per packet instructions in salted water, but remove 1 minute earlier.
4

(Whilst the pasta is cooking) Heat up a wok to high, add a tablespoon of oil. When the wok is very hot, add beef and stir fry for a minute or two before removing it. You want to brown the meat but keep it partially rare as it will continue to cook with the pasta later on.
5

Add tomato paste to the wok.
6

Add cooked pasta, toss to coat in tomato sauce
7

Add beef cubes, stir fry for another minute and serve
8

Garnish plate with freshly sliced tomato and cucumber. Finish with extra black pepper to your taste.