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.