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Combine soy sauce, garlic and ginger. Add beef cubes. Toss and set aside while preparing vegetables. Heat oil in large frypan or wok. Add beef and toss over high heat until brown. Taste meat. If it is not tender, cover and simmer for 30 to 40 minutes over low heat. Turn heat up and add vegetables. Toss until vegetables are crisp, about 10 minutes. Mix cornstarch with water. Add to pan; stir and cook until thickened. Add tomatoes and heat through. Makes about 4 servings.
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French-engineered grinding mechanism — lifetime pepper mill
Chinese gongfu tea tray — drainage system for tea ceremony
Classic whistling kettle — alerts when water boils, stovetop staple
Adjustable stand — hold cookbook or tablet at eye level while cooking
Green plum syrup — tea, cooking sweetener, digestive, salad dressing