TOMATO BEEF

8 ounces flank steak, well trimmed
1/4 teaspoon baking soda
1 1/2 teaspoons thin soy sauce
1 1/2 teaspoons cornstarch
1 teaspoon rice cooking wine
1/4 teaspoon sesame oil
1 1/4 teaspoons sugar
5 tomatoes, about 2 pounds
1 teaspoon plus 1 tablespoon vegetable oil
6 slices ginger
3 tablespoons oyster flavored sauce
4 scallions, cut into 2 inch sections

Halve the flank steak with the grain into two strips. Cut each strip across the grain into 1/4 inch thick slices. Place slices in a shallow bowl and sprinkle with the baking soda; stir to combine. Add the soy sauce, cornstarch, rice wine, sesame oil and 1/4 teaspoon sugar. Stir to combine and set aside. In a large pot, bring about 1 1/2 quarts of water to a boil over high heat. Add the tomatoes and cook 1 to 3 minutes or until the tomato skins just break. Remove tomatoes with a slotted spoon and, when cool enough to handle, peel skins. Core tomatoes and cut into 1/2 inch thick wedges. Meanwhile, stir 1 teaspoon vegetable oil into the beef mixture. Heat a 14 inch flat bottomed wok or skillet over high heat until hot but not smoking. Add the remaining tablespoon vegetable oil and ginger and stir fry about 1 minute. Carefully add the beef, spreading it in the wok. Cook, undisturbed, 1 to 2 minutes, letting beef begin to brown. Then, using a metal spatula, stir fry 1 to 2 minutes or until beef is browned but still slightly rare. Transfer the beef to a plate and set aside. Add the tomatoes and remaining teaspoon of sugar to wok and stir fry 1 minute on high heat until tomatoes begin to soften. Add oyster sauce and 1/4 cup cold water, cover and cook 2 to 3 minutes or until the tomatoes are just limp. Add the beef and any juices that have accumulated on the plate and the scallions and stir fry 1 minute or until just heated through. Serve immediately. Serves 4 to 6.