|Flank steak||8 Ounce, well trimmed|
|Baking soda||1⁄4 Teaspoon|
|Thin soy sauce||1 1⁄2 Teaspoon|
|Cornstarch||1 1⁄2 Teaspoon|
|Shaoxing rice wine||1 Teaspoon|
|Sesame oil||1⁄4 Teaspoon|
|Sugar||1 1⁄4 Teaspoon|
|Water||1 1⁄2 Quart|
|Tomatoes||2 Pound (5 Pieces)|
|Vegetable oil||4 Teaspoon (1 Teaspoon Plus 1 Tablespoon)|
|Peeled fresh ginger slices||6|
|Oyster sauce||3 Tablespoon|
|Cold water||1⁄4 Cup (4 tbs)|
|Scallions||4 , cut into 2-inch sections|
Halve the flank steak along the grain into two strips.
Cut each strip across the grain into 1/4 mch-thick slices.
Place the flank steak in a shallow bowl and sprinkle with the baking soda; stir to combine.
Add the soy sauce, cornstarch, rice wine, sesame oil, and 1/4 tea spoon of the sugar.
Stir to combine and set aside.
In a large pot, bring the water to a boil over high heat.
Add the tomatoes and cook 1 to 3 minutes or until tomato skins just break.
Remove the tomatoes with a slotted spoon and, when cool enough to handle, peel skins.
Core the tomatoes and cut into 1/2 inch-thick wedges.
Meanwhile, stir 1 teaspoon vegetable oil into the beef mixture.
Heat a wok over high heat until hot but not smoking.
Add the remaining 1 tablespoon vegetable oil and ginger, and stir-fry about 1 minute.
Carefully add the beef mixture, spreading it in the wok.
Cook undisturbed for 1 to 2 minutes, letting the beef begin to brown.
Then, using a metal spatula, stir-fry 1 to 2 minutes or until the beef is browned but still slightly rare.
Transfer beef to a plate and set aside.
Add the tomatoes and the remaining 1 teaspoon sugar to the wok, and stir-fry 1 minute over high heat until the tomatoes begin to soften.
Add the oyster sauce and cold water, cover, and cook 2 to 3 minutes or until tomatoes are just limp.
Add the beef mixture and any juices that have accumulated on the plate and the scallions, and stir-fry 1 minute or until just heated through.