• In a large bowl, combine 1 tablespoon of the oil with the cornstarch, salt, pepper, and oyster sauce (if using).
• Mix well. Add the steak and toss well to coat. Cover the bowl and set it aside for 30 minutes.

Meanwhile, make the red wine sauce:

• In a medium bowl, combine the red wine, Maggi sauce, Worcestershire sauce, and sugar. Cover the bowl and set aside. Note: As we only use 2 tablespoons for each serving, you can save the extra wine sauce for future meals or increase the amount of meat.
• Heat the remaining tablespoon of oil in a large skillet or wok over high heat.
• When the oil is hot (a small piece of garlic dropped in it will sizzle instantly), reduce the heat to medium. Add half of he marinated steak and sear for 3 minutes on one side, then flip and sear for 1 minute on the other side.
• Add 2 teaspoons of the minced garlic and shake the pan for 30 seconds. Then add 2 tablespoons of the red wine sauce and cook for 2 minutes, shaking the pan continuously. The meat will be nicely browned and medium rare. Cook longer for more well-done meat. Spoon the steak onto a serving plate.
• Repeat the process with the other half of the steak and the remaining garlic. Note: You don't want to overcrowd the pan, as it is important to keep the wok very hot for tender and flavorful steak.
• Return the pan to medium heat and add the onion. Sauté for 1 to 2 minutes, until the onion is soft and fragrant.
• Spoon the onion over the meat and serve hot with the tomato wedges.