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1
Cut the beef against the grain into thin strips about 2 inches long (by 1/4-inch thick).
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2
In a large bowl, whisk together the sherry, soy sauce, sesame oil, cornstarch, and sugar.
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3
Add the beef and mix well.
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4
Set aside.
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5
Preheat a large non-stick skillet over high heat.
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6
Add 1 tablespoon of the oil and heat until very hot.
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7
Add the scallion whites and beef mixture to the skillet, arrange it in a single layer, and cook, without stirring, until well-browned on the bottom and still pinkish inside, about 1 minute.
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8
(It is key to only partially cook the meat at this stage, since it will be finish cooking later in the sauce.)
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9
Transfer to a bowl.
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10
Return the skillet to the heat and add the remaining oil.
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11
Add the ginger and cook, stirring, until fragrant, about 30 seconds to 1 minute (only a few seconds if using young ginger).
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12
Add the scallion greens and tomatoes and cook until slightly softened and saucy, and tomato skin begins to wrinkle, about 1 minute.
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13
Return the beef and any collected juice to the skillet, add the hoisin sauce, and cook, stirring, until thick, about 30 seconds more.
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14
Season, to taste.
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15
Transfer to a serving platter and serve immediately with rice.
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16
Cook's Note: Slicing meat thinly can sometimes be difficult.
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17
To make it easier to slice, chill it in the freezer until just firm.
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18
Young ginger has a pale golden skin and a bright, new flavor that isn't as assertive as its older self.
