Savory Tomato Beef Macaroni

A comforting, fast-casual favorite featuring al dente macaroni and velveted beef slices folded into a deeply savory, rich tomato sauce.

Ingredients

• 200 g dry macaroni pasta
• 300 g beef, thinly sliced
• 1 tbsp cooking wine
• 1 tbsp light soy sauce
• 1 tbsp oyster sauce
• 1 tbsp cornstarch
• 14 tsp baking soda
• 1 tbsp water
• 400 g canned peeled tomatoes
• 2 tbsp ketchup
• 1 tbsp tomato paste
• 300 ml broth
• 1 tbsp sugar
• to taste black pepper
• 1 tbsp cooking oil
• to taste chopped green herbs (scallions or parsley)

Instructions

1. 1Add marinade ingredients

   

   Place the sliced beef into a mixing bowl and add cooking wine, light soy sauce, oyster sauce, black pepper, cornstarch, a tiny bit of baking soda, and a splash of water.

   Tip: The addition of baking soda is a great technique to tenderize the beef, ensuring it remains soft and juicy after cooking.
2. 2Mix and marinate

   

   Mix the beef slices thoroughly with the seasonings until all the liquid is completely absorbed. Set the bowl aside to marinate for 15 minutes.

   Tip: Massage the meat well for a few minutes; this allows the muscle fibers to absorb the marinade fully for better flavor.
3. 3Boil the macaroni

   

   Bring a pot of water to a rolling boil and add a spoonful of salt. Pour in the dry macaroni pasta and give it a gentle stir to prevent it from sticking to the bottom.

   Tip: Salting the pasta water is essential as it seasons the macaroni from the inside out while it cooks.
4. 4Drain the macaroni

   

   Cook the macaroni for about 4 minutes until it reaches your desired tenderness. Use a slotted spoon or strainer to remove the pasta from the water and set it aside.

   Tip: Do not overcook the macaroni at this stage, as it will be simmered for an additional minute in the tomato sauce later.
5. 5Sear the marinated beef

   

   Warm cooking oil in a skillet over high heat before adding the meat. Toss everything rapidly until the slices just begin to change color and develop a lightly browned exterior.

   Tip: Continuous movement in the hot pan ensures an even sear without drying out the delicate muscle fibers.
6. 6Remove beef from pan

   

   Once the beef slices are partially browned on the outside but still tender, immediately remove them from the pan. Set them aside on a plate to prevent overcooking while you make the sauce.

   Tip: Removing the beef at this stage is crucial. It will finish cooking later when folded back into the hot tomato sauce.
7. 7Add tomatoes and paste

   

   In the same pan used to cook the beef, add the canned tomatoes, ketchup, and tomato paste. The combination of these tomato products will deepen the flavor profile and give the base a vibrant red color.

   Tip: Using a mix of canned tomatoes, paste, and ketchup provides a perfect balance of acidity, sweetness, and concentrated umami.
8. 8Pour in the broth

   

   Pour 300 milliliters of broth into the pan with the tomato mixture. As the liquid heats up, use your spatula to gently crush the tomato pieces, helping them break down and release their juices into the soup.

   Tip: If you dont have meat or vegetable broth on hand, you can substitute with water, though broth adds a richer, more savory depth to the dish.
9. 9Season and simmer

   

   Once the broth comes to a boil, season the mixture with sugar and black pepper. Lower the heat to a gentle simmer and let the sauce cook for 15 minutes. This slow simmering process allows the tomatoes to fully break down, thickening the sauce into a rich consistency.

   Tip: Simmering uncovered helps reduce the liquid, intensifying the flavors of the sauce while keeping it from splattering.
10. 10Combine ingredients

    

    Once the sauce has thickened nicely, return the browned beef slices to the pan. Immediately follow by adding the cooked macaroni. Gently fold all the ingredients into the bubbling red tomato sauce so they can absorb the flavors.

    Tip: Ensure the macaroni is well-drained before adding it to the pan so you dont water down the rich tomato sauce.
11. 11Final stir and garnish

    

    Stir the macaroni, beef, and tomato sauce together for one final minute, allowing the thick sauce to coat every piece of pasta and meat evenly. Turn off the heat and garnish with freshly chopped herbs before serving warm.

    Tip: Serve immediately while the sauce is glossy and coats the pasta perfectly. If it sits too long, the macaroni will absorb the liquid and become mushy.

Storage & Reheating

Burn It Off

Frequently Asked Questions