• 12 oz. lean flank steak (I found some small thin boneless eye round steaks)
• 2 tbsp. minced fresh ginger (I grate it)
• 1 tbsp. low-sodium soy sauce
• 2 tbsp. rice wine or dry sherry (divided)
• 2 tsp. cornstarch
• 3/4 tsp. sugar (divided)
• 1/4 tsp. kosher salt
• 1/4 tsp. freshly ground black pepper
• 3 tsp. sesame oil (divided)
• 1 tsp. dark soy sauce
• 1 tbsp. peanut or vegetable oil
• one 14-oz can whole peeled tomatoes in juice (I used diced tomatoes)
• 4 scallions, halved lengthwise and cut into 2-inch pieces
• lots of rice of your choice to soak up all the juices

Cut the beef with the grain into 2-inch wide strips. Cut each strip across the grain into 1/4-inch thick slices. In a medium bowl combine the beef, ginger, soy sauce, 1 tbsp. of the dry sherry, cornstarch, 1/4 tsp. of the sugar, salt and pepper to taste. Stir in 1 tsp. of the sesame oil. In a small bowl combine the dark soy sauce, the remaining 1 tbsp. dry sherry, and the remaining 2 tsp. sesame oil.

Heat a wok or large skillet over high heat until a bead of water vaporizes within a second or two of contact. Swirl in the peanut oil, carefully add the beef and spread out evenly in the skillet. Cook undisturbed for 1 minute, letting the beef begin to sear. Stir-fry the beef another minute or until slightly browned but not cooked through. Remove to a plate.

Add the tomatoes and juice to the wok, sprinkle on the remaining 1/2 tsp. sugar and bring to a boil. Add the dark soy sauce mixture and return the beef with any juices. Add the scallions and stir-fry 1  minute or until the beef is just cooked through and the sauce is slightly thickened.

Recipe by cookingwithauntjuju.com