Beef And Tomato Stir-Fry

Method

1. Mix together the oyster sauce, soy sauce, Shaoxing wine, cornflour and sesame oil together in a small bowl.
2. In another small bowl add 2 tablespoons of the sauce mixture to the beef and toss through. Set the beef and remaining sauce aside. Marinate the beef while you prepare the other vegetables.
3. Heat your wok or pan over medium high heat. Add 1 tablespoon of the vegetable oil and then add the beef in a single layer. Cook without stirring until the beef starts to sear, about 2 minutes. Turn the beef and fry for another minute. Transfer the beef to a bowl and set aside.
4. Add the remaining tablespoon of vegetable oil to the pan along with the onions and fry until they start to soften. Add the ginger and garlic and toss through the onions, then add the tomatoes and cook until they start to soften around the edges, about 3 minutes.
5. Return the beef and any juices back to the pan, add the scallions. Pour in the remaining sauce and gently toss through the beef being careful not to break the tomatoes up too much. Cook for another minute or two until the beef is cooked through and the sauce is glossy.
6. Serve over noodles or rice and top with fresh chilli.
7. NOTES:
8. I prefer beef fillet but you can use another cut of beef if you prefer.
9. You can use any tomatoes you like, I love the colour variations in the rainbow ones and find the cherry tomatoes to be sweeter than the larger tomatoes but you can use whatever you have available.