It may take work for me to convince you that this dish is both
easier and cheaper than picking up the phone and ordering Chinese
food delivered to your house, but once you have your seasoned
wok* and all the Chinese cooking staples ready to go—the soy
sauce, the oyster sauce, the ginger—you’ll make this and never
want to pick up that phone for delivery again. Just make sure to
serve it piping hot: as Young will tell you, food straight from the
wok has a purity of flavor (the Chinese call it wok hay) that only
lasts a few minutes. I have a hunch that devouring this quickly
won’t be a problem.
12 ounces flank steak
2 teaspoons cornstarch
1 teaspoon dry sherry
2 teaspoons soy sauce
1 tablespoon minced peeled ginger
1 tablespoon minced garlic
¼ teaspoon plus ½ teaspoon sugar
A pinch of kosher salt
1 teaspoon toasted sesame oil, peanut oil, or canola oil
2 to 3 very ripe tomatoes, blanched, skins removed, cored and
cut into bite-size wedges, or 4 whole canned tomatoes cut into
quarters
2 tablespoons oyster sauce
2 tablespoons chicken stock
¼ cup chopped scallions