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1
Rinse flank steak and pat dry.
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2
Trim fat (if any) off steak.
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3
Cut into 3 pieces lengthwise.
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4
Slice across grain into 1/4- to 1/2-inch pieces.
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5
Marinate meat in soy sauce, 2 tablespoons cornstarch, sugar and 4 tablespoons oil.
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6
Set aside 1 hour.
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7
Soak black beans in 1 cup cold water 10 to 15 minutes.
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8
Chop garlic finely.
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9
Drain beans and add garlic.
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10
Chop beans and garlic together more finely.
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11
Set aside.
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12
Heat 3 to 4 tablespoons oil in wok or large skillet until smoking hot.
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13
Shake wok so oil coats entire surface.
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14
Add 1 tablespoon salt to oil.
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15
Add steak and stir-fry quickly on high flame 3 to 4 minutes, until pink.
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16
Remove meat to plate.
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17
Add 1 tablespoon oil to wok.
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18
Add bean and garlic mixture; stir-fry 30 seconds over low flame.
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19
Increase flame to high.
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20
Add peppers and stir-fry green peppers 1 minute.
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21
Add remaining 1 cup water and 1 tablespoon cornstarch, stirring mixture until blended.
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22
Lower flame to medium; let peppers cook until water and cornstarch have thickened.
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23
Add tomatoes and mix with peppers.
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24
Cover and cook 10 to 15 minutes, being careful not to let tomatoes turn too soft.
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25
Add salt to taste.
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26
Uncover, return steak to wok and mix thoroughly.
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27
Stir-fry over high flame 1 to 2 minutes.
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28
Serve.
