- 1 pound round steak
- 1 tablespoon Shaoxing rice wine or dry sherry
- 1 tablespoon oyster sauce
- ½ teaspoon sugar
- 1 tablespoon plus 1 teaspoon soy sauce, divided
- 2 tablespoons vegetable oil, divided
- 1 clove garlic, smashed with the flat part of a cleaver or a large knife
- 2 teaspoons Chinese salted black beans , rinsed and drained
- 1 medium yellow onion, cut into 8 to 10 wedges and separated
- 1 medium green bell pepper, cut into 10 to 12 strips
- 2 stalks celery, trimmed and sliced on the diagonal
- 2 teaspoons cornstarch dissolved in 3 tablespoons water to form a slurry
- 2 ripe medium tomatoes, each cut into 8 wedges
- Handle the beef partially frozen so that it is easier to cut (if it’s fresh, place in the freezer for about 30 minutes). Cut the beef along the grain into 1½ -inch-thick strips. Then, with your knife at an angle almost parallel to the cutting surface, slice the meat diagonally across the grain into 1/8-inch-thick slices. In a medium bowl, toss the beef with the rice wine, oyster sauce, sugar, and 1 tablespoon soy sauce. Cover the bowl and let the meat marinate in the refrigerator for 10 minutes, or up to 12 hours. Preheat a large wok or skillet over high heat for 1 minute. Swirl in 1 tablespoon of the oil and heat until it becomes runny and starts to shimmer. Add the garlic and cook until fragrant, 15 to 30 seconds; discard the garlic (you just want to flavor the oil). Add the salted black beans and onion and stir for 1 minute. Add the bell pepper and celery and stir-fry until crisp-tender, 2 minutes. Set aside in a bowl. In the same wok, swirl in the remaining oil and heat over high heat. Divide the marinated meat into 4 batches. Stir-fry one batch for about 2 minutes (don’t worry if the meat is still a little pink), and set aside on a plate. Repeat with the remaining batches of meat.
- Handle the beef partially frozen so that it is easier to cut (if it’s fresh, place in the freezer for about 30 minutes). Cut the beef along the grain into 1½ -inch-thick strips. Then, with your knife at an angle almost parallel to the cutting surface, slice the meat diagonally across the grain into 1/8-inch-thick slices.
- In a medium bowl, toss the beef with the rice wine, oyster sauce, sugar, and 1 tablespoon soy sauce. Cover the bowl and let the meat marinate in the refrigerator for 10 minutes, or up to 12 hours.
- Preheat a large wok or skillet over high heat for 1 minute. Swirl in 1 tablespoon of the oil and heat until it becomes runny and starts to shimmer. Add the garlic and cook until fragrant, 15 to 30 seconds; discard the garlic (you just want to flavor the oil). Add the salted black beans and onion and stir for 1 minute. Add the bell pepper and celery and stir-fry until crisp-tender, 2 minutes. Set aside in a bowl.
- In the same wok, swirl in the remaining oil and heat over high heat. Divide the marinated meat into 4 batches. Stir-fry one batch for about 2 minutes (don’t worry if the meat is still a little pink), and set aside on a plate. Repeat with the remaining batches of meat.
- Return the cooked vegetables to the wok over high heat. Add the cooked meat and stir everything swiftly around the wok until heated through, about 1 minute. Stir the cornstarch slurry and add to the wok. Toss to coat the meat and vegetables evenly. Cook until the mixture thickens and the meat and vegetables look glossy, about 1 minute. Add the tomatoes and 1 teaspoon soy sauce. Continue tossing until heated through, about another minute. Taste and adjust seasonings if desired. Serve immediately with freshly steamed rice.