Thinly slice a red onion so you have about 1 cup loosely packed, place into a thick glass jar with a lid. In a small pot, combine ½ cup vinegar (you can use white or rice vinegar), 2 tsp sugar and ¼ tsp salt (you can add more sugar if you like a sweet pickle). Bring to a boil, then pour the hot vinegar over the onion until it is completely submerged (you may need to push the onion down a bit). Close the lid and let it sit at room temp until cool. Store in the fridge.

In a mixing bowl, combine the beef, oyster sauce, soy sauce, fish sauce, sugar, black pepper, and grated garlic. Toss to mix well and marinade for about 30 minutes, stirring once or twice in between.

Once the beef is done marinating, add a little cooking oil and toss to coat.

Heat a wok or a large skillet over medium high heat until very hot, add just a little bit of oil, then place the beef cubes down in one layer on the wok/pan so that they are not touching each other. Let sear without moving the beef until the bottom side has browned well (with a hot pan it should only take 30 seconds to 1 minute), once it is browned, shake the pan to release the beef cubes and toss them so that the beef flips to the other side. If there are unflipped pieces, you can go in and individually flip them with tongs.

Add the tomatoes and scatter them around them pan and let sear for another 20 seconds or so. Shake the pan again to get the tomatoes mixed with the beef. Keep cooking the beef until desired doneness. If you like the beef still pink, you can remove the beef within a minute of adding the tomatoes, otherwise keep cooking and occasionally tossing until done to your liking. Remove from the pan immediately.

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