Title: Chinese Beef and Tomatoes
Categories: Beef Chinese
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.