1/2 pound flank steak, thinly sliced against the grain
For the noodles:
1 pound fresh Chinese egg noodles
2 tablespoons sesame oil
2 tablespoons dark soy sauce
For the sauce:
4 tablespoons vegetable or canola oil, divided
1 yellow onion, thinly sliced
2 ribs celery, diagonally sliced
1/2 green bell pepper, sliced
4 large tomatoes, cored and cut into large chunks
14 1/2-ounce can stewed tomatoes
1 teaspoon dark soy sauce
1 teaspoon vinegar or lemon juice
1 tablespoon sugar
1 teaspoon ground ginger
2 tablespoons cornstarch, mixed with 1/2 cup cold water until dissolved
To marinate the meat, in a medium bowl mix together the sesame oil, soy sauce, baking soda and cornstarch. Add the steak and turn the pieces to coat evenly. Refrigerate for at least 30 minutes.
Once the steak has marinated, prepare the noodles. Bring a large pot of water to a boil. Add the noodles and cook for 1 minute. Drain the noodles, then rinse them under cold water, then drain again. Transfer the noodles to a large bowl. Add the sesame oil and soy sauce, then toss well.
Heat two 12-inch nonstick skillets briefly over medium. Add 1 tablespoon of the vegetable or canola oil to each. When the oil is hot, add half of the noodles to each skillet. Cook, stirring often, until the noodles are crispy and lightly browned. Cover the pans and set aside.
Heat a large wok or nonstick skillet over high. Add 1 tablespoon of the oil. When the oil is hot, add the beef and stir-fry until browned, about 2 to 3 minutes. Transfer the steak to a bowl, cover and set aside.
Add the remaining tablespoon of oil to the wok. Reduce heat to medium-high, then add the onion, celery and bell pepper. Sauté for several minutes, then add the fresh tomatoes, stewed tomatoes, soy sauce, vinegar, sugar and ginger. Bring to a boil.
Slowly stir in the cornstarch mixture, then continue cooking until the sauce thickens. Add the beef, then stir in the noodles.