Beef Tomato Chow Mein

1 lb flank steak

3 tbsp shoyu, divided

1 tbsp shao xing wine

2 tbsp vegetable oil, divided

1 1/2 tsp sugar

1 clove garlic, minced

1/2" ginger, grated

1/2 onion, sliced

1 head broccoli, peeled and cut into florets

1 stalk celery, sliced thin

1 bell pepper, sliced into 1/2" strips

1 can baby corn, drained

2 stalks green onion, sliced in 1/2" lengths

1 c chicken broth

2 tbsp cornstarch

2 tsp salt

1 tbsp brown sugar, packed

1 tsp oyster sauce

2 tsp ketchup

3 tomatoes, cut into wedges

20-30 oz cooked chow mein noodles

Freeze flank steak for 30 minutes. Slice against grain into pieces (2 1/2" x 1" x 1/4"). Combine with 1 tbsp shoyu, shao xing, 1 tbsp vegetable oil, sugar, garlic, and ginger. Let stand at least 30 minutes. When meat is nearly done marinating, place chow mein noodles in a baking dish and heat in a 300 degree oven for 10-15 minutes. While noodles are heating, heat remaining 1 tbsp oil in a wok over high heat. Stir fry flank steak pieces until done. Remove from wok and set aside. Add onions, broccoli, and celery to wok. Stir fry 1 minute. Add bell pepper and stir fry for another minute. Add baby corn and green onion and stir fry for another minute. Combine chicken broth, cornstarch, 2 tbsp shoyu, salt, brown sugar, oyster sauce, and ketchup. Pour over vegetables in wok. Cook for 2 minutes. Return beef to pan. Add tomatoes. Heat for a minute. Pour over heated noodles.