Tomato beef stir-fry with fried eggs

Divide the flank steak along the grain, then slice thinly against the grain about an eighth of an inch thick; a partially frozen steak slices more easily.

Mix oyster sauce, soy sauce, garlic powder, ginger powder and black pepper for the marinade.

Dissolve baking soda in water, mix it into the beef first, then add the rest of the marinade; rest 5 minutes.

Combine ketchup, sugar and salt; dissolve cornstarch in water and stir the slurry into the sauce.

Halve the Roma tomatoes, remove the tops and cut each half into three wedges; prepare garlic, shallots or onion, ginger, and green onions with whites and greens separated.

Fry the eggs in a lot of oil over high heat for crispy edges and runny yolks; set aside.

In the same hot wok and oil, add the beef all at once, let it brown, flip when about halfway done and toss until about 90% cooked; remove to the bowl.

Over medium heat add a little more oil and the aromatics; toss until the garlic turns a little golden.

Add the tomatoes and cook until their edges just soften, about 30 seconds.

Return the beef, add the sauce and the white parts of the green onions; turn heat to high and toss about a minute until the sauce boils and the tomatoes are soft but holding shape.

Turn off the heat, toss in the green parts of the green onions, and serve over rice with the fried eggs on top.