Beef Tomato Stir-fry

Name: Beef Tomato Stir-fry
Ingredients: 1 pound flank steak ((450g, sliced into ¼-inch thick pieces)); 1 tablespoon cornstarch; 1 teaspoon oil; ¼ teaspoon salt; 2 tablespoons ketchup; 2 tablespoons light soy sauce; 1½ teaspoons sugar ((or to taste)); ½ teaspoon sesame oil; ground white pepper ((to taste)); 2 tablespoons vegetable or canola; 2 slices ginger; 1 clove garlic ((finely minced)); ¼ cup shallot ((sliced)); 1 scallion ((cut into 2-inch pieces at an angle)); 4 to 5 large tomatoes ((cut into wedges)); 1 tablespoon Shaoxing wine; 1/2 tablespoon cornstarch ((mixed with 1 tablespoon water))

"This beef tomato stir-fry recipe comes from old memories of my mother's backyard garden, late summer tomatoes, and a hot wok. See how to make it at home...."

INGREDIENTS

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1 pound flank steak ((450g, sliced into ¼-inch thick pieces))

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1 tablespoon cornstarch

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1 teaspoon oil

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¼ teaspoon salt

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2 tablespoons ketchup

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2 tablespoons light soy sauce

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1½ teaspoons sugar ((or to taste))

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½ teaspoon sesame oil

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ground white pepper ((to taste))

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2 tablespoons vegetable or canola

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2 slices ginger

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1 clove garlic ((finely minced))

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¼ cup shallot ((sliced))

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1 scallion ((cut into 2-inch pieces at an angle))

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4 to 5 large tomatoes ((cut into wedges))

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1 tablespoon Shaoxing wine

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1/2 tablespoon cornstarch ((mixed with 1 tablespoon water))

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