Chinese Beef And Tomatoes
Ingredients
4 medium tomatoes
2 tablespoon oil
2 pound flank steak
1 md green pepper — sliced
3 tablespoon soy sauce
1 md onion — sliced
2 tablespoon dry sherry
1 beef bouillon cube
10 milliliter garlic — minced
3/4 cup boiling water
1/2 teaspoon ground ginger
2 tablespoon cornstarch
1/8 teaspoon ground black pepper
2 tablespoon cold water
Directions:
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.