Home-styleMedium 80 min serves 2

Tomato Beef Brisket Noodles (番茄牛腩面)

Name: Tomato Beef Brisket Noodles (番茄牛腩面)
Total time: 80 min
Yield: 2 servings
Cuisine: Home-style
Ingredients: beef brisket, 3cm chunks; ripe tomatoes, quartered; egg noodles or wheat noodles; ginger, sliced; light soy sauce; rock sugar; cooking oil; hot water; scallions, chopped; salt

番茄牛腩面 · fān qié niú ruǎn miàn

家庭快手版 · Home version: Comfort food bowl — noodles in rich tomato-beef broth.

A bowl of tomato beef brisket noodles is the ultimate comfort food in Shanghai homes. The noodles soak up the reddish-brown broth, and the tender brisket makes it a complete meal.

Recipe author: HǎoWèi Test Kitchen

Home-cooking research team

Reviewed by HǎoWèi editorial team · Last updated 2026-08-29

More beef recipes →More egg recipes →More noodle dishes →Quick & Easy Comfort Food

Ingredients

beef brisket, 3cm chunks牛腩块🛒 local300 g
ripe tomatoes, quartered熟番茄🛒 local3 medium
egg noodles or wheat noodles鸡蛋面/小麦面🛒 local200 g
ginger, sliced姜片🛒 local2 slices
light soy sauce生抽🏮 asian1.5 tbsp
rock sugar冰糖🛒 local1 tsp
cooking oil食用油🛒 local1 tbsp
hot water热水🛒 local800 ml
scallions, chopped葱花🛒 local2 stalks
salt盐🛒 localto taste

🌶️ Adjust to your taste

Pick a level and we'll show exactly how much to change — no more "适量".

Spice level

Saltiness

Oiliness

Make it vegetarian

Instructions

1Blanch brisket in cold water, skim foam, drain and rinse.
焯水
🔍 Look for
Visual: 灰色浮沫Gray foam
You know it's right when: 水变清Water runs clear
2Heat oil, add ginger. Fry 30s. Add tomatoes, stir-fry until soft and broken down.
炒番茄
🔍 Look for Medium heat
Visual: 番茄开始化开成酱Tomatoes breaking down into paste
You know it's right when: 番茄变软塌Tomatoes collapsing
3Add brisket, soy sauce, rock sugar. Stir 2 min.
炒香
🔍 Look for
Visual: 酱汁裹住牛肉和番茄Sauce coats beef and tomatoes
You know it's right when: 视觉信号已稳定状态已稳定
4Add hot water. Bring to boil, reduce to low. Cover and simmer 45 min.
炖煮
🔍 Look for Low heat 45 minutes
Visual: 汤汁呈红褐色Broth is rich reddish-brown
You know it's right when: 视觉信号已稳定状态已稳定
5Meanwhile, cook noodles in boiling salted water according to package. Drain.
煮面
🔍 Look for 3-5 minutes
Visual: 面条浮起无硬心Noodles float and no white center
You know it's right when: 视觉信号已稳定状态已稳定
6Season broth with salt. Place noodles in bowl, ladle hot beef-tomato broth and brisket on top. Garnish with scallions.
组装

Tips

· Use ripe tomatoes for the best color and sweetness.
· Noodles should be al dente — they'll soften in the hot broth.
· Save some broth to drink separately if you like.

Sources & references

Quantities, technique notes, and substitution ratios are cross-checked against established Chinese cookery references and standard food-science sources.

Read our editorial policy
Fuchsia Dunlop, Land of Plenty: A Treasury of Authentic Sichuan Cooking
USDA FoodData Central — ingredient nutrition and portion data
Traditional Chinese family-kitchen practice and regional taste records

Common questions

Can I reduce the salt/soy in this recipe?

Yes — soy sauce is the main sodium source. Use light soy at 2/3 amount and finish with salt only to taste. Rinse canned/doubanjiang components if possible. Note: reducing soy also reduces color; a drop of dark soy or a pinch of sugar can restore depth without salt.

Source: HǎoWèi diet guide

Is there a vegan substitute for oyster sauce?

Yes — 'mushroom oyster sauce' (often labeled vegetarian/vegan) is sold in most Asian grocers and increasingly in mainstream supermarkets. It behaves 1:1 and adds the same glossy umami. Watch labels if you're also gluten-free; most brands are GF, some aren't.

Source: HǎoWèi substitution engine

What's the difference between light and dark soy sauce?

Light soy (生抽) is the everyday salty seasoning — thin and salty, used in most recipes. Dark soy (老抽) is thicker, darker, slightly sweet, and used mostly for color (braises, fried rice). If you only buy one, get light soy. For dark soy's color: 1 tbsp light soy + a pinch of sugar + a few drops of molasses.

Source: HǎoWèi pantry guide