Tomato Mushroom Beef - Hong Kong

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Marinade
2 tablespoons oyster-flavored sauce
2 teaspoons cornstarch

3/4 pound lean ground beef

Sauce
1/3 cup beef broth
3 tablespoons catsup
2 tablespoons hoisin sauce
3 tablespoons cooking oil
2 teaspoons minced garlic
1 small onion, cut into 1-inch squares
1/4 pound button mushrooms, sliced
2 medium tomatoes, diced
2-1/2 teaspoons cornstarch dissolved in 2 tablespoons water

Getting Ready
Combine marinade ingredients in a medium bowl. Add beef, stir to coat, and set aside for 30 minutes. Combine sauce ingredients in a small bowl; set aside.

Cooking
1. Place a wok or wide frying pan over high heat until hot. Add 2 tablespoons oil, swirling to coat sides. Add beef and stir-fry until barely pink, about 2 minutes. Remove beef from wok.

2. Add remaining 1 tablespoon oil to the wok. Add garlic, onion, and mushrooms; cook until onion is soft and translucent, about 2 minutes. Stir in the tomatoes and the sauce mixture; mix well.

3. Return the beef to wok and add the cornstarch solution. Cook, stirring, until the sauce boils and thickens.