Tomato beef rice

Bring a pot of water to a boil, which takes about 8 minutes, and dice half a medium onion while you wait.

Cut a cross on each tomato, blanch them 30 seconds, remove them and peel the skin off, then cut into bite size chunks.

In the same water blanch the thinly shaved beef slices for 10 seconds and set aside; skip this if your beef is fresh rather than previously frozen.

Add a generous amount of oil and the diced onion to the wok and stir over medium heat a few minutes, then add the minced garlic and stir 2 more minutes.

Add the tomato chunks, soy sauce, oyster sauce, salt and black pepper and keep stirring 3 more minutes until the tomatoes are slightly soft, smashing them with the spatula to release the juice.

Pour in the can of tomato sauce and the chicken stock and bring to a boil.

Add the beef and cook one and a half minutes so it takes up the sauce.

Add the cooked rice and mix until well combined, then turn off the heat.

Sprinkle with diced scallions and cilantro.