2 lbs. flank steak, thinly sliced against the grain
1 tsp. baking soda
1 tbsp. lemon juice
2 tbsp. light soy sauce
2 tbsp. rice wine
2 tbsp. cornstarch
1 medium onion, chopped
3 cloves garlic, minced
3 jalapeno peppers, seeded and sliced
3 tbsp. water
5 tbsp. curry powder
1 tbsp. kosher salt
3 ripe tomatoes, cut into wedges
1 tbsp. brown sugar
6 tbsp. ketchup
2 tbsp. oyster sauce
1 tbsp. chopped scallion
1-2 tbsp. chopped cilantro
1. Tenderize the beef as follows (my method): Mix 1 tsp. baking soda with the sliced flank steak in a bowl and let marinate 15-20 minutes. Pour enough cool water to cover the meat and add 1 tbsp. lemon juice; let sit for 1-2 minutes. Pour the beef into a colander and rinse well under cool tap water. Pat dry with paper towels.
2. Add the beef marinade ingredients to the beef, mix well to combine, cover with plastic wrap and refrigerate at least 30 minutes and up to 2 hours before using.
3. Heat 2 tbsp. vegetable oil to a wok or large saute pan. Add the chopped onion, garlic, and jalapeños and stir-fry for about 1 minute. Add 3 tbsp. water and cook until the water has evaporated.
4. Add another 2 tbsp. oil to the pan and stir in the curry powder; stir for a few seconds then add the beef and kosher salt. Saute for an additional minute or until the beef is partially cooked through.
5. Add the tomatoes and toss for several seconds. Add the sugar, ketchup, and oyster sauce; bring to a boil until the sauce has started to thicken. Stir in the scallions and cilantro.
6. Remove from heat and plate. Garnish with some fresh cilantro and serve with steamed white rice on the side.