Dice the tomato into 1cm cubes and mince the garlic.

Lay two slices of beef vertically, season with salt, pepper, dry basil, and sprinkle with flour. Roll from the edge.

Repeat the process, layering two slices of beef and rolling them together with the previous roll to form one large roll. Wrap in plastic wrap and refrigerate for 15 minutes.

Cut the roll into 8 equal pieces and coat each piece lightly with flour.

Heat salad oil in a frying pan over medium heat. Cook the beef rolls until browned on both sides, then cover and steam on low heat for 2–3 minutes. Remove from the pan.

Wipe the pan clean, heat olive oil and garlic over medium heat until fragrant. Add diced tomato and salt, cooking until the tomato breaks down (2–3 minutes). Sprinkle with black pepper and mix.