The summer months of July to August are when Jersey tomatoes are sweetest and best for any dish I set my mind to. These big, red, juicy vine-ripened tomatoes were a great ingredient to add to pan-seared beef sirloin strips. I added a sauce base of soy-rice wine vinegar and soon dinner was ready. This recipe was adapted from Diana Kuan’s AppetiteForChina.com
and served 2 to 3.