Cook the thinly sliced beef in a dry pan until crispy. If pieces are large, shred them with chopsticks while cooking.

Slice the onion and soak it in water, then drain. Slice the green chilies lengthwise, soak them in water, drain, and store in the fridge wrapped in paper towels.

Mix soy sauce, vinegar, grape seed oil, sliced garlic, a pinch of salt, and pepper to create the dressing.

Slice the ripe tomatoes thinly and evenly using a sharp knife.