quick and easy tomato beef stir fry

shell loves asian food.. she could probably eat it every day.. she looooooooooves plain steamed white rice.. when she isn't feeling well it's a pretty good guess she is going to ask for white rice.. her favorite is jasmine rice.. now jake not so much... he doesn't like asian food at all :/ not sure how that happened.. so the other night it was just shell and i.. pete was away for work and she asked for "stir fry" i told her she would have to go to the store and get a few items and she then said never mind i don't want stir fry ha ha but i decided i would see what i had to make it and this is what i came up with... it was really good.. we both enjoyed it!! the recipe was inspired by here.. with a few minor tweaks..

tomato beef stir-fry

prep time: 15 minutes
cooking time: 15 minutes
servings: 4

ingredients:

1 lb. top sirloin cut into strips
olive oil
1 onion, sliced thin
2 cloves of garlic, minced
1 tblsp. ginger, minced
1 large tomato, seeded and sliced thin
1 green pepper, seeded and sliced thin
2 green onions, chopped green and white part

sauce:

2 tblsp. low sodium soy sauce
2 tblsp. rice wine vinegar
2 tblsp. oyster sauce
1 tblsp. agave
1 tblsp. water
1 tsp. cornstarch
pepper

in a small mixing bowl whisk together sauce ingredients and set aside.  now slice the steak across the grain into thin strips.. in a large wok, heat one twirl around the pan with olive oil over high heat.. stir fry beef in batches if necessary until browned but still pink inside.. about 3-5 minutes.. remove beef and transfer to a bowl.. add another twirl around the pan of olive oil.. stir fry onion, garlic, ginger and green pepper for about 1 minute... pour in sauce and reduce heat to simmer until thickened.. about 2 minutes.. return beef and any accumulated juice from bowl.. stir in tomatoes and green onions.. heat through about 4 minutes.. serve over white rice..