1 lb. flank, round or sirloin steak cut against grain in 1/8 inch slices
1 tsp. soy sauce
1 tbsp. oil
1 tsp. salt
1 tsp. cornstarch
1/8 tsp. pepper
1 medium onion, diced
1 c. celery, sliced diagonally
1 tsp. ginger root, grated
1 tsp. garlic, grated
1 1/2 tbsp. fermented black bean paste
1 lb. tomatoes, cut in 6-8 wedges each
1/2 c. chicken broth (or water)
2 tbsp. cornstarch dissolved in 2 tbsp. water and 1 tsp. sugar
2 small green peppers, cubed
1 green onion, chopped (for garnish)
4 tbsp. oil (for frying)

Marinate steak for 1 hour or longer in next 5 ingredients. Set wok or fry pan on high heat. Add 2 tablespoons oil. Heat until hot. Add onion, celery, ginger and garlic. Stir fry until slightly brown. Add beef and black bean paste; stir fry until beef is brown. Remove beef mixture. Add remaining oil and reheat.

Add tomatoes, stir fry for 1/2 minute. Add chicken broth and bring to boil. Stir in cornstarch mixture. When thickened, add green peppers and return beef mixture to wok. Continue stir frying until gravy boils. Garnish with green onion. Serve with hot rice. Serves 4.

Note: Steak slices easily if partially frozen.