Begin by slicing the flank steak into thin slices against the grain. Then, in a mixing bowl or tray, marinate the beef briefly in 2 tbsp of soy sauce and 1 tbsp of cornstarch.

Heat a large skillet or wok over high heat with 1tbsp of sesame oil and add in the onion. Stir fry for about 2 minutes, until they begin to get a little colour.

Add the flank steak into the hot pan with the ginger, garlic, black pepper and Chinese 5 spice, and stir fry for another 2 minutes, until it begins to brown on the outside.

Next, add the green onions and tomato wedges to the pan with the sherry, honey, and the rest of the soy sauce and remaining sesame oil. Reduce the heat to medium heat and simmer for 5 minutes, until the tomatoes break down.

In a small bowl whisk the eggs with a fork until they are scrambled.

Pour the whisked egg mixture over the other ingredients and let it sit for 2-3 minutes so that the egg can start to cook.

When the eggs begin to turn white and yellow, scramble the eggs into the sauce by mixing them with a wooden spoon. (see note #3 if you prefer a firmer egg)

(Optional) if the sauce isn't thick enough, make a cornstarch slurry by adding 1 tbsp of starch to a bowl with some of the sauce, stir well to combine and then stir it into the stir fry.

Mix in a dash of hot sauce for a little heat if desired.

Serve immediately over white rice or cauliflower rice, sprinkled with freshly chopped spring onions.