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Cheater Wonton Noodle Beef and Tomato Soup
Flat, wide noodles give character to this hearty one-pot meal adapted from a recipe in “Beyond the Great Wall” by Jeffrey Alford and Naomi Duguid. But instead of making our own noodles or hunting down fresh noodle sheets, we use store-bought wonton wrappers and cut them into squares. The wrappers are sold in the refrigerator section of the supermarket. Packages typically contain 12 ounces, but you will need only half that; extras can be wrapped tightly in plastic and frozen. Offer soy sauce and vinegar for seasoning to taste.
4-6
Servings
Tip
Don't forget to separate the wonton wrappers as you add them to the pot so the pieces don't stick together. Also, since the “noodles” are wide and flat—and therefore prone to sticking—be sure to stir often as they cook.
1 hour
Start to finish
Ingredients
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2
tablespoons grapeseed OR other neutral oil
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1
pound beef sirloin steak, trimmed and cut into ½-inch cubes
Directions
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01In a large Dutch oven over medium, heat the oil until shimmering. Add the beef in an even layer and cook, stirring only once or twice, until well browned, 5 to 7 minutes. Add the garlic and ginger; cook, stirring, until fragrant and the aromatics begin to brown, about 1 minute. Add the tomatoes, 1 teaspoon salt and ½ teaspoon pepper. Cook, stirring, until the tomatoes have broken down, about 5 minutes.
