Cantonese Tomato Beef

Step 1

Marinate the beef: In a large bowl, stir together soy sauce, rice wine, and cornstarch until the cornstarch is dissolved. Toss the sliced beef in the marinade to coat. Let stand for 10 minutes to let the flavors absorb.

Step 2

Prepare the sauce: In a small bowl, stir together the Worcestershire sauce, soy sauce, and rice wine. Set aside.

Step 3

Heat the oil in a wok over high heat until a bead of water sizzles and evaporates on contact. Add 1 tablespoon of the oil and swirl the pan to coat the base and sides. Add the beef and sear until light brown on the outside but not yet cooked through, about 2 minutes. Scoop the beef from the wok and set aside.

Step 4

Add the remaining 1/2 tablespoon of the oil to the wok and swirl to coat the sides again. Add the onions and garlic and stir-fry until just fragrant, about 30 seconds. Add the tomatoes and cook for 2 minutes; they should soften but still be sturdy enough to hold their shape. Stir the sauce into the wok. Return the beef to the wok and stir-fry for another minute until the beef is cooked through. Transfer to a plate and serve with rice or noodles.