Glazed Beef with Tomato

Ingredients

• Beef steak (e.g., sirloin, flank) 300g
• Soy sauce 3 tbsp
• Brown sugar 1 tbsp
• Cornflour (cornstarch) 1 tbsp
• Vegetable oil 2 tbsp
• Garlic cloves 3
• Fresh ginger 1 cm piece
• Large ripe tomatoes 2
• Spring onions 2
• Sesame oil 1 tsp
• Water 50ml

Method

1. Slice the beef thinly against the grain. In a bowl, toss the beef with 1 tbsp soy sauce and 1 tbsp cornflour. Set aside.
2. Finely chop the garlic and ginger. Chop the tomatoes into bite-sized chunks. Slice the spring onions, separating the white/light green parts from the dark green tops.
3. In a small bowl, whisk together the remaining 2 tbsp soy sauce, brown sugar, 50ml water, and the remaining 1 tbsp cornflour to make the glaze. Set aside.
4. Heat 1 tbsp of vegetable oil in a wok or large frying pan over high heat. Add the marinated beef in a single layer (cook in batches if necessary to avoid overcrowding) and stir-fry for 1-2 minutes until browned. Remove from the pan and set aside.
5. Add the remaining 1 tbsp vegetable oil to the pan. Add the chopped garlic, ginger, and the white/light green parts of the spring onions. Stir-fry for 30 seconds until fragrant.
6. Add the chopped tomatoes to the pan and stir-fry for 2-3 minutes until they start to soften.
7. Pour the prepared glaze into the pan. Stir well and bring to a simmer. Cook for 1-2 minutes until the sauce thickens.
8. Return the browned beef to the pan. Add the dark green spring onion tops. Toss everything together to coat the beef and tomatoes in the glaze. Cook for another minute until the beef is heated through.
9. Drizzle with sesame oil and serve immediately, perhaps with steamed rice.