Cut Beef flank across the grain into strips about a finger wide and as long as your thumb. Trim any gristle but leave the fat — it carries the char. Slice Garlic thin and julienne Ginger. Keep them apart from the vegetables, they go in first. Cut Red onions into thick wedges and Tomatoes into fat wedges. Everything going into the wok must be the same size so it cooks in one pass.

⚠ Cut it while it's still fridge-cold: cold meat gives you clean, even strips instead of ragged edges.

• Beef flank
• Garlic
• Ginger
• Red onions
• Tomatoes