Quick Asian-Style Tomato Beef Spaghetti

This Asian-inspired tomato beef spaghetti combines classic comfort with rich umami flavors. Ready in under 30 minutes, it features a glossy meat sauce perfectly seasoned with soy sauce and fresh tomatoes.

Ingredients

• 200 g spaghetti
• 200 g minced beef
• 1 fresh red tomato
• 2 cloves garlic
• 1 tbsp cooking oil
• 2 tbsp light soy sauce
• 1 tbsp oyster sauce
• 1 tbsp ketchup
• 0.5 tbsp dark soy sauce
• 1 tbsp cornstarch
• 1 pinch sugar
• 1 pinch salt
• 1 pinch black pepper
• optional dried parsley

Instructions

1. 1Dice the tomato

   

   Wash a fresh red tomato and place it on a wooden cutting board. Using a sharp silver knife, carefully dice the tomato into small, uniform chunks. Set the diced tomato aside to be used later in the sauce.

   Tip: A serrated knife or a very sharp chefs knife works best for cutting through the tomato skin without crushing the flesh.
2. 2Boil the spaghetti

   

   Bring a pot of water to a rolling boil on the stove. Submerge the spaghetti noodles into the bubbling water, gently pressing them down as they soften. Boil the pasta for about seven minutes, or until it reaches your desired level of doneness.

   Tip: Adding a generous pinch of salt to the boiling water seasons the pasta from the inside out.
3. 3Cool the noodles

   

   Once the spaghetti has finished boiling, carefully remove the noodles from the pot. Immediately transfer the hot pasta into a bowl filled with cold water. This stops the cooking process and keeps the noodles perfectly chewy.

   Tip: Rinsing the pasta in cold water also washes away excess surface starch, preventing the noodles from clumping together.
4. 4Sear the minced beef

   

   Place a black non-stick skillet over medium-high heat and add a drizzle of cooking oil. Carefully turn out the bright pink minced beef directly into the center of the heated pan.

   Tip: Make sure the pan is properly heated before adding the meat so that it begins to sear and develop flavor immediately.
5. 5Stir-fry the minced beef

   

   Using a pair of tongs or a spatula, break apart the minced beef in the skillet. Continuously stir-fry the meat over the heat until it is fully browned, crumbly, and no longer shows any raw pink spots.

   Tip: Allowing the meat to sit untouched for a moment before stirring helps it develop a better, deeply flavored crust.
6. 6Add garlic and tomatoes

   

   Add the minced garlic and the previously diced red tomatoes right on top of the browned beef in the pan.

   Tip: Sautéing the garlic in the rendered beef fat helps build a deep, savory flavor profile.
7. 7Soften the tomatoes

   

   Use a spatula to thoroughly stir the beef, garlic, and tomatoes together. Continue cooking and stirring as the tomatoes begin to soften, break down, and release their vibrant red juices into the meat.

   Tip: Cooking the tomatoes down until they are jammy forms a rich base for your pasta sauce.
8. 8Add the liquid seasonings

   

   Begin seasoning the meat mixture by pouring in the light soy sauce, dark soy sauce, oyster sauce, and ketchup directly over the beef and tomatoes.

   Tip: The combination of soy sauce and oyster sauce adds an umami depth, while the ketchup brings a sweet and tangy tomato flavor.
9. 9Add the dry spices

   

   Sprinkle the salt, sugar, and ground black pepper into the pan along with the other seasonings.

   Tip: A small amount of sugar helps neutralize the natural tartness of the fresh tomatoes and ketchup.
10. 10Pour in the slurry

    

    Before stirring all the seasonings together, pour a mixture of cornstarch and water into the pan. This slurry will help thicken the liquid into a clingy, rich sauce.

    Tip: Always mix your cornstarch with cold water before pouring it into a hot pan to prevent it from clumping.
11. 11Simmer and thicken

    

    Stir everything together vigorously, blending the meat, tomatoes, seasonings, and slurry. Allow the mixture to simmer until it reduces and thickens into a glossy, rich tomato beef sauce.

    Tip: Stir continuously while it simmers to ensure the thickened sauce does not stick to the bottom of the pan and burn.
12. 12Add spaghetti to sauce

    

    Carefully add the cooled, pre-cooked spaghetti noodles directly into the pan with the thickened tomato beef sauce. Ensuring the noodles are well-drained will help the rich meat sauce adhere perfectly to every strand.

    Tip: If your pasta has stuck together while resting, give it a quick rinse under cold water to loosen the noodles before adding them to the pan.
13. 13Toss and coat the noodles

    

    Use a utensil to thoroughly toss the spaghetti in the meat sauce. Gently lift and fold the noodles repeatedly until every strand is evenly coated with the rich, red tomato and beef mixture.

    Tip: Tossing the pasta gently prevents the noodles from breaking, resulting in a much more appealing final dish.

Storage & Reheating

Burn It Off

Frequently Asked Questions