Ingredients:

  • 12 oz (340g) spaghetti or linguine
  • 2 tbsp (30ml) vegetable oil
  • 1 lb (450g) sirloin steak, sliced into thin strips against the grain
  • 1 large (150g) red onion, thick-sliced
  • 2 medium (120g) plum tomatoes, sliced into wedges
  • 1 tbsp (15g) minced garlic
  • 1 tsp (5g) freshly grated ginger
  • 2 stalks (60g) green onion, cut into 2-inch pieces
  • 1 tbsp (15ml) vegetable oil
  • 3 tbsp (45ml) soy sauce
  • 2 tbsp (30ml) red wine vinegar
  • 1 tsp (5g) sugar
  • 1/4 tsp (1g) black pepper

Instructions:

  1. Boil pasta in salted water for 2 minutes less than the package directions. Drain and toss with 2 tbsp (30ml) of vegetable oil to prevent sticking.
  2. In a small bowl, whisk together soy sauce, red wine vinegar, sugar, and black pepper to create the stir-fry sauce.
  3. Heat a wok or large skillet over high heat until it begins to smoke. Add 1 tbsp (15ml) of oil and sear beef strips in a single layer for 60 seconds per side until a deep brown crust forms. Remove beef from the pan and set aside.
  4. In the same pan, stir-fry red onion for 2 minutes until edges are translucent. Stir in garlic and ginger for 30 seconds until fragrant.
  5. Add tomato wedges and toss quickly until they soften but retain their shape.
  6. Return the seared beef to the pan, add the cooked noodles and the stir-fry sauce, and toss over high heat until the noodles are mahogany-colored and evenly coated.
  7. Stir in green onions just before serving.