Semarang-Style Sliced Beef (Lapis Daging Semarang)

* Use Scotch fillet, topside, rump or round steak for this dish, but buy it one piece so that you can cut it into thin round slices.

Beat out thinly with meat mallet, taking care not to break through the slices.

Put onion, garlic, pepper, soy sauce and sugar into container of electric blender and blend until smooth. Marinate the meat in this mixture for 1 hour (longer in the refrigerator).

Heat oil in a wok or large frying pan, add meat slices drained of the marinade and fry over high heat until brown on both sides.

Add remaining marinade and tomatoes and cook on medium heat, stirring frequently, until gravy is thick and smooth and the meat tender, about 12 minutes.