|Vegetable oil||75 Milliliter (5 Tablespoons)|
|Onions||2 Medium, peeled and finely shredded|
|Tomatoes||4 Large, peeled, cut in eighths|
|Fermented black beans||15 Milliliter, chopped (1 Tablespoon)|
|Chopped fresh ginger||1 Teaspoon|
|Chopped garlic||1 Teaspoon|
|Boneless steak||1 Pound, cut in thin strips (450 Gram)|
|Soy sauce||45 Milliliter (3 Tablespoon)|
|Beef stock||250 Milliliter (1 Cup)|
|Cornstarch||20 Milliliter, blended with 2 1/2 tablespoon / 40 milliliter stock or water (1 1/2 Tablespoon)|
|Stock/Water||40 Milliliter (For Blending Cornstarch, 2 1/2 Tablespoons)|
|Green onion with tops||1 , sliced|
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 romato pieces. Serve garnished with green onion tops.