Wok cooking happens quickly—this flavorful beef dish is ready in 20 minutes.
2 tablespoons soy seasoning sauce 2 tablespoons dark soy sauce2 tablespoons cornstarch2 cups thinly sliced red onion 1 unripe red tomato, cut into 8 wedgesStir together oyster sauce, garlic, rice wine, sugar, soy seasoning sauce, dark soy sauce, and crushed Kampot peppercorns in a small bowl.Stir together cornstarch and 2 tablespoons water in a medium bowl until cornstarch is dissolved; add beef, and toss to coat.
Add 1/4 cup of the oyster sauce mixture; cover and refrigerate 8 hours or overnight. Cover remaining oyster sauce mixture, and set aside.Heat oil in a wok over high. Carefully add beef mixture to wok, and cook, shaking wok often, until beef has a brown sear, 4 to 5 minutes. Add red onion and remaining oyster sauce mixture, and cook, shaking wok often, 2 more minutes.Stir together lime juice, sea salt, and coarsely ground Kampot peppercorns.
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