Ingredients

• 500 gm braising steak, thinly sliced

• Marinade for beef:

• 1 tbs. light soya sauce

• 1 tbs. cooking sherry

• 1 tbs. sugar

• 1/2 tsp. salt

• 1/4 tsp. pepper

• 2 tbs. corn flour

• 2 tbs. oil

• For gravy:

• 2 tbs. tomato ketchup

• 2 tbs. sugar

• 2 heaped tbs. cornflour

• 1 cup water

• Other ingredients:

• 3-4 medium tomatoes, quartered

• 1 inch root ginger, peeled and chopped

• 2 cloves garlic, peeled and sliced or chopped

• 1 onion, peeled and chopped

• 1/2 tsp. sugar

• 2 cup oil (for deep frying beef)

Instructions

1. Mix all marinade ingredients in a bowl, add meat, mix well and keep aside.

2. Mix all gravy ingredients in a bowl and keep aside.

3. Heat oil in a wok and deep fry beef until it turns brown (couple of minutes).

4. Take out with a slotted spoon to drain oil, and keep aside in a bowl.

5. Remove oil from the wok, leaving a tbs. behind.

6. Heat wok again and fry garlic, ginger along with salt.

7. Add onions and sugar and fry until nicely browned. Sugar helps to caramelise onions.

8. Add tomatoes and fry for 1minute. Tomatoes must remain firm. Take out into the same bowl as beef and keep aside.

9. Heat wok, add all gravy ingredients. Cook until thick like a custard. Taste and adjust salt, sugar etc.

10. Add 1 tbs. oil, to give the gravy a glaze.

11. Return beef and tomatoes to the wok, mix with gravy.

12. Serve now with rice.