Hong Kong Style Tomato Beef Macaroni

A comforting Cha Chaan Teng classic featuring tender velveting beef and elbow macaroni tossed in a rich, tangy, and deeply savory tomato broth.

Ingredients

• 80 g elbow macaroni
• 100 g beef (thinly sliced)
• 200 g fresh tomatoes or tomato sauce
• 2 tbsp ketchup
• 12 tbsp tomato paste
• 300 ml beef or vegetable broth
• 1 tbsp cooking wine
• 2 tbsp light soy sauce
• 1 tbsp oyster sauce
• 1 tbsp cornstarch
• 0.3 g baking soda
• 10 g water
• 1 tbsp sugar
• to taste salt
• to taste black pepper
• optional chopped parsley or green onions

Instructions

1. 1Marinate the beef

   

   Combine the sliced beef with cooking wine, light soy sauce, oyster sauce, black pepper, cornstarch, baking soda, and water in a bowl. Mix the ingredients thoroughly until every slice is evenly coated with the marinade to ensure the flavor is distributed.

   Tip: Baking soda acts as a tenderizer for the meat fibers which is essential for achieving the classic silky texture found in authentic tea restaurants.
2. 2Massage and rest the meat

   

   Use a gloved hand to massage the seasonings into the meat for better absorption. Let the beef rest for at least 15 minutes to allow the tenderizing agents to work and the flavors to penetrate the meat deeply.

   Tip: Massaging the meat helps the cornstarch and liquid seasonings create a protective coating that keeps the beef juicy during the high heat stir frying process.
3. 3Prepare the macaroni

   

   Bring a pot of water to a vigorous boil over high heat. Add a spoonful of salt to the water followed by the dried elbow macaroni. Cook for approximately 4 minutes until al dente, then drain and set aside.

   Tip: Always wait for the water to reach a rolling boil before adding the macaroni to prevent the pasta from becoming mushy.
4. 4Sear the marinated beef

   

   Heat a small amount of oil in a pan over high heat. Once the oil is shimmering, add the marinated beef slices. Stir-fry quickly just until the meat changes color and is slightly browned on the surface. Remove the beef from the pan immediately to keep it tender and juicy.

   Tip: Dont overcrowd the pan; searing the beef in a single layer ensures it browns properly rather than steaming in its own liquid.
5. 5Build the tomato sauce base

   

   In the same pan, add the tomato sauce, ketchup, and tomato paste. Carefully pour in 300ml of broth to create a liquid base. Stir the mixture together to incorporate the concentrated tomato flavors into the broth, forming a rich and vibrant red sauce.

   Tip: Using the same pan used for the beef captures the flavorful browned bits (fond) from the bottom, which adds complexity to the tomato sauce.
6. 6Mash the tomatoes

   

   Bring the sauce to a gentle simmer. Use a wooden spatula to mash any whole tomato pieces into the sauce, releasing their juices and thickening the consistency. Season with sugar and black pepper, then allow the sauce to simmer on low heat for about 15 minutes to develop a deep, balanced flavor.

   Tip: Mashing the tomatoes manually ensures a rustic, chunky texture that pairs perfectly with the elbow macaroni.
7. 7Balance the flavor

   

   Add sugar and black pepper to the bubbling tomato base to balance the natural acidity of the fresh tomatoes. Allow the sauce to simmer gently on low heat until it reaches a thick and savory consistency that will cling to the pasta.

   Tip: If the sauce reduces too much and becomes overly thick you can add a small amount of broth or water to reach your preferred consistency.
8. 8Combine the ingredients

   

   Fold the cooked macaroni and the seared beef back into the pan with the thickened tomato sauce. Stir carefully to ensure the pasta and meat are fully submerged and coated in the rich red liquid.

   Tip: Adding the macaroni while it is still warm helps it better absorb the flavors of the tomato broth.
9. 9Final heating and plating

   

   Cook everything together for one final minute over medium heat to allow the macaroni to absorb the sauce. Serve the dish immediately in a deep bowl while the beef is tender and the sauce is hot for the best experience.

   Tip: Work quickly during this final step to prevent overcooking the beef which can make it lose its tender texture.

Storing Leftovers

Burn It Off

Frequently Asked Questions