TOMATO BEEF

1 kg flank steak
1 tsp rice wine
Pinch sugar
2 tbsp soy sauce
1 piece ginger root, minced
1/4 tsp pepper
1 tsp cornstarch
2 tbsp oil
1/4 cup chicken broth
1 tbsp soy sauce
1 tsp sesame oil
1 tbsp sugar
2 tbsp ketchup
1/2 cup oil
12 green onions, sliced
1 large green pepper, seeded, cut into strips
2 ripe tomatoes, seeded, cut into wedges

Cut flank steak into thin strips about 2 inches long.
In a large bowl, combine wine, sugar, soy sauce, ginger,
pepper, cornstarch, and oil. Add meat strips and toss to coat.
Let marinate for 30 minutes. In a small bowl, combine the broth,
cornstarch, soy sauce, sesame oil, sugar and ketchup; set aside.
Place wok over high heat and add 1/4 cup of oil. Stir-fry beef
for 2 to 3 minutes. Remove with a slotted spoon and transfer to
a large bowl. Add remaining 1/4 cup of oil and heat. Add green
onions and green pepper and stir-fry for 1 minute. Add tomatoes
and stir-fry for another minute. Add broth mixture and cook for
1 minute, or until it thickens slightly. Add beef and mix well.