Beef Stir-fry

1 cup fresh orange juice2 teaspoons Asian sesame oil 2 cloves garlic, peeled and chopped5 tablespoons olive oil, divided2 pounds flank steak, cut into 1/2-inch strips1 tablespoon cornstarch1 red onion, peeled and thinly sliced2 teaspoons curry powder2 tomatoes, chopped2 tablespoons soy sauce1 tablespoon chopped parsley2 tablespoons chopped cilantroSalt and freshly ground black pepperCombine the orange juice, sesame oil, garlic and 2 tablespoons of the olive oil in a large bowl. Add the steak, and turn to coat. Cover with plastic wrap, and refrigerate for at least 20 minutes and up to 2 hours.Strain the marinade from the steak, reserving 2 tablespoons and discarding the rest. In a small bowl, mix the reserved marinade and cornstarch. Set aside.Heat the remaining 3 tablespoons of olive oil in a wok or large skillet over high heat. Add the onion and curry powder, and cook for 3 minutes. Then add the beef, and cook for about five minutes. Add the marinade mixture, the tomatoes and soy sauce. Bring to a boil, and cook until the sauce thickens, about one minute. Remove from the heat, and add the parsley and cilantro. Season with salt and pepper, and serve.Serves six."New American Table" by Marcus Samuelsson (2009 Wiley)