For the marinade, in small bowl combine the oyster sauce, Roselle tea, and
ginger slices. Add in beef and chill for one hour in the refrigerator.
Drain the meat, reserving the marinade. discard the ginger. Heat the oil
in a wok, stir-fry carrots, asparagus spears, dried carambola and the
spring onions for 1-2 minutes or till crisp-tender. Remove vegetables from
Stir-fry meat for 2-3 minutes or till brown (add more oil if necessary).
Push meat away from the center of wok. Stir corn flour with 1/4 cup of
water and add to wok together with the marinade. Cook and stir till
thickened and bubbly. Stir in cooked meat, vegetables and cherry tomatoes.
Heat through. Serve with potato wedges.