|Vegetable oil||75 Milliliter (5 Tablespoon)|
|Onions||2 Medium, peeled and finely shredded|
|Tomatoes||4 Large, peeled, cut in eighths|
|Sugar||1 Teaspoon (5 Milliliter)|
|Salt||1⁄2 Teaspoon (2.5 Milliliter)|
|Fermented black beans||15 Milliliter, chopped (1 Tablespoon)|
|Chopped ginger||1 Teaspoon (Fresh, 5 Milliliter)|
|Chopped garlic||1 Teaspoon (5 Milliliter)|
|Boneless steaks||1 Pound, cut into thin strips (450 Gram)|
|Soy sauce||45 Milliliter (3 Tablespoon)|
|Beef stock||250 Milliliter (1 Cup)|
|Cornstarch/Water green tops of green onions, sliced||20 Milliliter, blended with 2 1/2 tablespoon/40 milliliter stock (1 1/2 Tablespoon)|
1 Heat 3 tbsp (45 ml) oil. Add onions, stir-fry 2 minutes. Add tomatoes, sugar and salt; stir-fry 1 minute. Cover and cook until tomatoes are just tender and retain shape. Remove to a bowl.
2 Heat remaining oil, add black beans, ginger and garlic. Stir-fry 1 minute. Add beef and cook over high heat until color changes, 2 -3 minutes. Add soy sauce, tomato mixture and beef stock.
3 Stir in blended cornstarch and stock to thicken, without breaking tomato pieces.