Title: Beef and Tomatoes
Categories: Chinese Veal
Yield: 8 Servings
| 4 | md | Tomatoes |
| 2 | lb | Flank steak |
| 3 | tb | Soy sauce |
| 2 | tb | Dry sherry |
| 1 | cl | Garlic, minced |
| 1/2 | ts | Ground ginger |
| 1/8 | ts | Ground black pepper |
| 2 | tb | Oil |
| 1 | md | Green pepper, sliced |
| 1 | md | Onion, sliced |
| 1 | | Beef bouillon cube |
| 3/4 | c | Boiling water |
| 2 | tb | Cornstarch |
| 2 | tb | Cold water |
Thinly slice beef on the diagonal (for easy slicing,place meat in the
freezer until slightly frozen);place in a snug-fitting bowl.Combine soy
sauce,sherry,garlic,and black pepper;pour over meat,tossing to coat
completely.Cover and refrigerate 8 to 10 hours. In a large skillet or
wok,heat oil. Add green pepper and onion saute for 2 minutes.Dissolve
bouillon cube in boiling water. Add beef and marinate.Bring to boiling
point.Reduce heat and simmer,covered for 8 minutes.Blend cornstarch with
cold water. Stir into mixture in skillet.Cook and stir until thickened.Cut
tomatoes into wedges;add to skillet;stir gently.Cover and simmer, just
until tomatoes are hot,about 3 minutes.Serve hot over rice with
scallions,if desired.Serves 6 to 8.