12-16 oz lean flank steak
1 Tbsp finely minced ginger root
1-1/2 tsp reduced-sodium soy sauce
1-1/4 tsp cornstarch
1 tsp + 1 Tbsp shao hsing wine
3/4 tsp kosher salt
1/4 tsp fresh ground pepper
1 tsp + 1 Tbsp peanut or vegetable oil (I use canola oil)
1/3 cup chicken broth or water
1 tsp dark soy sauce
1 medium red onion, thinly sliced
1 Tbsp minced garlic
1 Tbsp hot or sweet curry powder
1 medium ripe tomato, cut into chunks or wedges
3/4 cup frozen peas, defrosted
1/4 tsp sugar
Cut the beef with the grain into 2-inch wide strips, then cut each strip across the grain into 1/4-in-thick slices. In a medium bowl, combine the beef, ginger, soy sauce, cornstarch, 1 tsp shao hsing wine, 1/4 tsp salt, and the black pepper. Stir to combine. Add 1 tsp of the oil, stir, and set aside.
In a small bowl, combine the broth or water, dark soy, and the remaining 1 Tbsp shao hsing wine.
Heat a large flat-bottomed wok or skillet over high heat. When the pan is hot, swirl in the remaining 1 Tbsp oil, add the red onions and garlic, and stir-fry for 30 seconds or until the onion is wilted. Push the onions and garlic to the sides of the wok, and add the meat in the center. Spread the meat to a single layer, and let it sit, undisturbed, for 1 minute, until it begins to sear.
Sprinkle on the curry powder, then stir-fry 30 seconds or until the beef is lightly browned all over but not cooked through. Add the tomatoes and peas, sprinkle on the sugar and the remaining 1/2 tsp salt, and stir-fry 30 seconds or until well combined. Swirl the broth mixture into the wok and stir-fry another 30 seconds to 1 minute, or until the beef is just cooked through and the sauce is slightly thickened.
Serve hot, over rice.