Takeout Style Cantonese Beef and Tomato Stir Fry

To Tenderise the Beef

1. If using beef steaks, slice beef the beef across the grain, into ¼" / 0.5cm thick strips (see bulk of post for detailed pictures).
2. Place the beef strips in a non-metallic bowl and sprinkle with baking soda and gently mix so all the beef is fully coated.
3. Set the beef aside for 15 minutes.
4. Rinse the beef extremely well and then pat it dry with kitchen paper. (See note 5)

Prepare the vegetables.

1. Peel the onion and cut into thick wedges.
2. Peel and finely chop the garlic.
3. Cut each tomato into 6 wedges.

Prepare the sauce:

1. Mix the corn starch, Worcestershire sauce, soy sauce, and Chinese rice wine together in a small measuring cup. Set aside.

To cook the stir fry

1. Place a heavy based fry pan or wok over high heat.
2. Once hot add the 1 tablespoon of oil to it and swirl gently.
3. Add the beef and cook quickly for 2 minutes.
4. Remove the beef from the pan and set to one side.
5. Add the remaining oil to the pan and stir fry the onion until just starting to color. Add the garlic and tomatoes and cook for 2 minutes.
6. Give the sauce a stir and then add it to the pan along with the cooked beef.
7. Stir well and cook for a further minute until the sauce thickens.