Tomato Beef Stir-Fry (Chinese Home-Style)

• 350 g Beef steak, lean, quick-cooking cut
• 2 tbsp Light soy sauce
• 2 tsp Cornflour
• 1 tbsp Toasted sesame oil
• 15 g Ginger root, firm and fresh
• 2 cloves Garlic
• 450 g Tomato, ripe
• 2 tsp Caster sugar
• 2 tsp Rice vinegar
• 3 Spring onion, firm, bright green tops

1. Slice the beef thinly against the grain. In a bowl, mix the light soy sauce and cornflour, then toss with the beef until evenly coated. Leave to stand for 10 minutes while you prepare the rest.
2. Peel and finely grate the ginger, and finely chop the garlic. Cut the tomatoes into wedges, and slice the spring onions, keeping the white and green parts separate.
3. Heat half the toasted sesame oil in a wok over high heat. Add the beef in a single layer and stir-fry for 60 to 90 seconds until just browned but still a little pink, then tip onto a plate.
4. Add the remaining toasted sesame oil to the wok, then stir-fry the ginger, garlic and the white parts of the spring onion for 20 to 30 seconds until fragrant. Add the tomatoes and caster sugar, then cook for 3 to 4 minutes, stirring, until the tomatoes start to collapse and turn saucy.
5. Return the beef and any juices to the wok and toss through the tomatoes for 1 to 2 minutes until the beef is just cooked and the sauce lightly thickens. Stir in the rice vinegar, then add the green parts of the spring onion and toss for 10 seconds. Serve straight away.

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