– 1 1/2 pounds flank steak or filet mignon
– 5 teaspoons Chinese rice wine or dry sherry
– 4 teaspoons soy sauce
– 1 tablespoon cornstarch
– 1 tablespoon vegetable oil
– 2 tablespoons ketchup
– 1 tablespoon Worcestershire sauce
– 2 teaspoons barbeque sauce
– 1 tablespoon soy sauce
– 1 teaspoon granulated sugar
– 2 small tomatoes
– 1 green bell pepper
– 1 orange bell pepper
– 2 cloves garlic
– 2 green onions
– 6 tablespoons oil for stir-frying, or as needed
Cut the beef across the grain into 1-inch cubes. Add the Chinese rice wine or sherry, soy sauce, and cornstarch. Marinate the beef in the refrigerator for 30 minutes. Add 1 tablespoon oil and marinate for another 30 minutes.While the beef is marinating, prepare the sauce and vegetables. Combine the sauce ingredients and set aside. Wash the vegetables as needed. Peel the tomatoes and cut into 6 equal wedges. Cut the peppers in half, remove the seeds and cut into cubes. Peel and finely chop the garlic. Cut the green onions on the diagonal into 1-inch pieces.
Heat the wok over medium-high to high heat. Add 2 tablespoons oil. When the oil is hot, add half the beef. Brown briefly, then stir-fry until the beef changes color and is nearly cooked through. Remove from the wok. Cook the remaining beef, adding more oil as needed.
Add 2 tablespoons oil to the wok. When the oil is hot, add the garlic and green onion. Stir-fry until aromatic (about 30 seconds). Add the green pepper. Stir-fry for 1 minute, then add the orange bell pepper. Stir-fry for another minute, and add the tomato wedges. Stir-fry until the vegetables are softened. (Total cooking time is about 3 to 4 minutes).
Push the vegetables up to the side of the pan. Add the sauce in the middle of the wok. Heat briefly then add the beef back into the pan. Mix everything together. Taste and add extra sugar or soy sauce if desired. Serve hot over rice.