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1
Handle the beef partially frozen so that it is easier to cut (if its fresh, place in the freezer for about 30 minutes).
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2
Cut the beef along the grain into 1 1/2 -inch-thick strips.
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3
Then, with your knife at an angle almost parallel to the cutting surface, slice the meat diagonally across the grain into 1/8-inch-thick slices.
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4
In a medium bowl, toss the beef with the rice wine, oyster sauce, sugar, and 1 tablespoon soy sauce.
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5
Cover the bowl and let the meat marinate in the refrigerator for 10 minutes, or up to 12 hours.
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6
Preheat a large wok or skillet over high heat for 1 minute.
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7
Swirl in 1 tablespoon of the oil and heat until it becomes runny and starts to shimmer.
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8
Add the garlic and cook until fragrant, 15 to 30 seconds; discard the garlic (you just want to flavor the oil).
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9
Add the salted black beans and onion and stir for 1 minute.
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10
Add the bell pepper and celery and stir-fry until crisp-tender, 2 minutes.
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11
Set aside in a bowl.
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12
In the same wok, swirl in the remaining oil and heat over high heat.
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13
Divide the marinated meat into 4 batches.
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14
Stir-fry one batch for about 2 minutes (dont worry if the meat is still a little pink), and set aside on a plate.
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15
Repeat with the remaining batches of meat.
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16
Return the cooked vegetables to the wok over high heat.
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17
Add the cooked meat and stir everything swiftly around the wok until heated through, about 1 minute.
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18
Stir the cornstarch slurry and add to the wok.
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19
Toss to coat the meat and vegetables evenly.
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20
Cook until the mixture thickens and the meat and vegetables look glossy, about 1 minute.
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21
Add the tomatoes and 1 teaspoon soy sauce.
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22
Continue tossing until heated through, about another minute.
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23
Taste and adjust seasonings if desired.
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24
Serve immediately with freshly steamed rice.
