Prep and cook:
- Cut the beef into bite-sized cubes, then marinate with a little cornstarch, black pepper, vegetable oil, oyster sauce, and soy sauce.
- Cut the onion and bell peppers into large pieces, about the same size as the beef. If you’re sensitive to the strong flavor of bell peppers, you can blanch them briefly.

Score the tomato skin, then microwave until soft. Peel and mash the tomato to make a puree.
- Heat a skillet over medium-high heat, sauté the shallot and garlic until fragrant, then add the beef and stir-fry until about 80% cooked. Remove the beef and set aside.

In the same skillet, add the onion and bell peppers, a splash of soy sauce, and stir-fry until about 80% cooked.
- Add the partially cooked beef back to the skillet with the vegetables, add the mashed tomato, a little cornstarch dissolved in water, and mayonnaise. Stir everything together until the beef is just cooked through and the sauce thickens.

Note: Don’t overcook the beef or it will become tough. The mayonnaise and cornstarch help the sauce cling to the beef and make it richer.

Good luck!

Leo Hoang.