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Von Pailin's Kitchen · 45 Min.

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Zubereitung

1. Cut the flank steak across the grain-lines into pieces about 2-3 inches wide, then slice each piece against the grain into ⅛-inch slices. Partially freezing the steak makes this easier.
2. Dissolve the baking soda in the 2 tablespoons water, add to the beef and mix well so every piece is coated.
3. In a small bowl, mix the oyster sauce, soy sauce, garlic powder, ginger powder and black pepper until the powders are dispersed. Add to the beef, mix well and let sit for 5 minutes.
4. For the sauce, stir the cornstarch and 2 tablespoons water until no lumps remain. Add the ketchup, sugar and salt and stir to mix.
5. If serving eggs, cook them to your preferred doneness and set aside.
6. Heat a wok on high until very hot. Add just enough oil to coat the bottom, spread the beef out and cook until about half done, then flip and toss until about 90% done. Remove from the pan.
7. In the same pan over medium-high heat, add a little more oil, then the garlic, shallot and ginger and saute until fragrant and the garlic starts to turn golden.
8. Add the tomatoes and toss just until the outsides begin to soften, about 30 seconds.
9. Turn the heat to high, add the beef, the white parts of the green onions and all the sauce. Toss until the sauce bubbles, about 30 more seconds.
10. Take off the heat and stir in most of the green onion greens, keeping some for garnish.
11. Plate, top with the remaining green onion, and serve with jasmine rice and the eggs if using.

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