Notes: Serves four. OK to freeze.
- 2 sirloin steaks, trimmed of fat, cut into thin strips
- 4 tablespoons groundnut oil
- 1 onion, peeled and diced into medium chunks
- 4 cloves garlic, peeled and finely sliced
- 4cm piece of fresh ginger, peeled and finely sliced
- 3 tomatoes, roughly chopped
- 200ml chicken or beef stock (from a cube will do)
- 2 tablespoons oyster sauce
- 6 tablespoons tomato ketchup
- salt and white pepper to season
- 1 tablespoon sesame oil
- 1 spring onion, finely shredded
- Heat 2 tablespoons groundnut oil in a wok over a high heat until hot.
- Add strips of beef and stir-fry for 2–3 minutes until well browned. Then remove beef to a plate, keeping any juices in wok.
- Reduce heat to medium and pour in 2 more tablespoons of groundnut oil.
(Put the rice on about now.)
- Add onions and stir-fry for 3 minutes.
- Add ginger and garlic and continue to stir-fry for another 2 minutes or so until the onions become tender.
- Add tomatoes and continue cooking for 2–3 minutes until the tomato flesh begins to collapse.
- Add stock and stir whilst bringing to boil. Once boiling, simmer for 2–3 minutes.
- Add oyster sauce, soy sauce, and tomato ketchup. Simmer for 2–3 minutes.
- Return beef to wok along with any juices and simmer until warm.
- Season, then add sesame oil and garnish with spring onions.
- Serve with rice.