Zhong Si Neu Niu

Slice the steak fillet thinly against the grain into pieces approximately ¼ inch thick, working quickly to keep the meat cool.

Slice the onion into thin rings and roughly chop the tomato into wedges.

Heat a wok or large skillet over high heat until it is very hot and a wisp of smoke appears.

Working in batches to avoid overcrowding, add the steak slices to the hot wok and sear for 30-60 seconds per side until the exterior is browned but the center remains rare, then transfer to a plate.

In the same wok, stir-fry the onion rings over high heat for 1-2 minutes until they soften and begin to caramelize at the edges.

Add the tomato wedges to the wok and toss gently with the onion for 1-2 minutes until the tomato just begins to release its juices.

Return the seared steak to the wok and toss all ingredients together for 30 seconds to combine and warm through, then serve immediately while the beef remains tender and rare.