Step 1

Divide the flank steak ALONG the grain lines into pieces about 2-3 inches wide. Slice each piece AGAINST the grain into ⅛-inch thick slices. A partially frozen steak will make this job easier.

Step 2

Dissolve the baking soda in water, add to the beef and mix well to ensure all the pieces are coated in the baking soda solution.

Step 3

In a small bowl mix together the oyster sauce, soy sauce, garlic powder, ginger powder and black pepper and stir to disperse the powdered ingredients. Add to the beef and mix well. Let sit for 5 minutes.

Step 4

Make the sauce: In a small bowl combine the cornstarch and the water and stir until there are no more lumps. Add the ketchup, sugar and salt and stir to mix.

Step 5

If serving eggs, cook the eggs to whatever doneness you prefer and set aside. Tip: If you’re going to fry the eggs in the same wok you’re using to make the stir fry, fry the eggs first so you don’t have to clean the wok in between. If you’re frying them in a separate pan, you can do them after the stir fry so they’re hot for serving.

Step 6

Heat a wok on high heat until very hot. Add just enough oil to coat the bottom, then add the beef and spread it out as much as possible. Let it cook until about half way done, then flip and toss until the beef is about 90% done. Remove from the pan.

Step 7

In the same pan on medium high heat, add a little more oil and add the garlic, shallots and ginger and saute until aromatic and the garlic starts to turn golden.

Step 8

Add the tomatoes and toss just until the exterior starts to soften, about 30 seconds.

Step 9

Turn the heat up to high, then add the beef, the white part of green onions, and all the sauce and toss just until the sauce is bubbling, another 30 seconds or so.

Step 10

Off the heat and stir in most of the green part of the green onions, leaving some for final garnish.

Step 11

Plate and top with the rest of the green onions. Cook the eggs now if you haven’t done so. Serve with jasmine rice and enjoy!