Beef Tomato

• 2 tablespoons soy sauce
• 2 tablespoons chinese rice wine or 2 tablespoons dry sherry
• 2 teaspoons cornstarch
• 1/2 teaspoon baking powder
• 3/4 lb flank steak, thinly sliced across the grain
• 1/4 cup low sodium chicken broth
• 1/4 cup ketchup
• 2 tablespoons hoisin sauce
• 1 tablespoon soy sauce
• 1 tablespoon Worcestershire sauce
• 2 teaspoons sesame oil
• 1 teaspoon chili-garlic sauce
• 2 tablespoons cooking oil
• 1 teaspoon garlic, minced
• 1 small onion, cut into 1/2-inch squares
• 2 green onions, cut into 1-inch pieces
• 3 small tomatoes, peeled and cut into 1-inch cubes
• 2 1/2 teaspoons cornstarch, dissolved in
• 2 tablespoons water

1. Combine 2 tbs soy sauce, rice wine, 2 tsp cornstarch, baking powder in a bowl. Mix well. Add beef & stir to coat. Let marinate for at least 10 minutes.
2. Combine broth, ketchup, hoisin, 1 tbs soy, Worcestershire, sesame oil, and chili garlic sauce in a small bowl.
3. Separate the beef from the cornstarch mixture- save the liquid, you use it for the next step. Place a wok over high heat until hot. Add 1 1/2 tbs oil, swirling to coat sides. Add beef and stir-fry until no longer pink, 1 1/2 to 2 minutes. Remove meat from pan.
4. Add remaining 1/2 tbs oil to wok, swirling to coat sides. Add garlic, onion, and green onions. Stir-fry for 1 minute. Add tomatoes and sauce, bring to a boil. Return meat to wok. Add cornstarch solution and cook, stirring, until sauce boils and thickens.

soy sauce, chinese rice wine, cornstarch, baking powder, flank steak, chicken broth, ketchup, hoisin sauce, soy sauce, worcestershire sauce, sesame oil, chiligarlic sauce, cooking oil, garlic, onion, green onions, tomatoes, cornstarch, water

Taken from www.food.com/recipe/beef-tomato-192983 (may not work)