Stir fried Beef with Tomatoes and Snow Peas in Black Bean Sauce

"B" Ingredients 2 tablespoons cornstarch 1 teaspoon baking soda 2 tablespoons soy or tamari sauce Flank steak, sliced thinly at an angle "C" Ingredients 1/2 pound fresh snow peas, ends and strings removed "D" Ingredients 4 tablespoons peanut oil 2 cups defatted chicken stock salt and pepper to taste 1/2 package sun-dried tomatoes, reconstituted according to package directions 1 tablespoon cornstarch (optional) 1 tablespoon soy sauce (optional) 1 tablespoon water (optional) 2 scallions, both white and green parts, cut into 1-inch pieces 1 tablespoon sherry Combine all "A" ingredients and set aside. "B" ingredients: Combine the cornstarch, baking soda, and soy sauce in Ziploc bag. Add the steak, about a quarter at a time, mixing with the cornstarch mixture until well coated. (If necessary, you may have to double the cornstarch mixture, depending on the size of the steak.) Marinate for at least 1/2 hour. Heat wok over high flame. Add 2 tablespoons peanut oil and stir fry beef till browned. Remove to serving bowl. Do not wash wok. Add 1 tablespoon peanut oil to empty wok. Saute "A" ingredients till fragrant, about 1 minute. Remove to serving bowl with beef. Add last tablespoon oil to wok. Stir fry snow peas, about 2 minutes. Add chicken broth, salt and pepper, and tomatoes. Simmer about 5 minutes. Return beef to wok with the broth mixture, stir frying about a minute. If the sauce does not thicken combine the optional ingredients and add to wok, stirring about 1 minute or until thick. Add sherry and scallions. Stir for a few seconds to combine. Serve with white rice.