Flank and Tomato Stir-Fry

The Marinade:

• 2 Tbsp. oyster sauce
• 1 Tbsp. soy sauce
• 1 Tbsp. Shaoxing wine
• 1 tsp. sambal oelek
• 1 tsp. sugar
• 0.5 tsp. freshly ground pepper
• 2 tsp. peanut oil
• 1 tsp. cornstarch

• 1 lb. flank steak
• 4 large tomatoes, coarsely chopped
• 2 scallions, sliced on the diagonal
• 1 rib celery, sliced on the diagonal
• 3 garlic cloves, thinly sliced
• 2 slices fresh ginger, slivered
• 1 Tbsp. cornstarch with 2 Tbsp. water
• 1 Tbsp. peanut oil

Place the flank steak flat on a work surface and cut it along the grain into 2 or 3 long, 2" wide sections, then take the sections and cut them with a very sharp knife, this time against the grain, as thinly as you can. The slices should be less than 0.125" thick.

Place the marinade ingredients in a bowl and mix them well. Put the beef slices in the bowl with the marinade and put it in the fridge for 15 minutes.

Place a wok over high heat. When hot, add 1 tsp. of the oil and heat until sizzling. Add the garlic and cook it until slightly browned, no more than 1 minute. Then add the beef and stir-fry it until it's all just browned.

Remove the beef to a bowl, give the wok a wipe, and heat another tsp. of peanut oil. Now add the ginger, celery, and scallion and stir-fry for 1 minute. Add the tomatoes, sprinkle things with 1 tsp. sugar, cover the wok and boil for 1 minute.

Remove the lid, add the beef and the cornstarch and water, and stir everything, bubbling away, until the sauce thickens.

Serve at once with steamed rice.