Chinese beef & tomatoes
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | mediums | Tomatoes |
| 2 | pounds | Flank steak |
| 3 | tablespoons | Soy sauce |
| 2 | tablespoons | Dry sherry |
| 1 | clove | Garlic,minced |
| ½ | teaspoon | Ground ginger |
| ⅛ | teaspoon | Ground black pepper |
| 2 | tablespoons | Oil |
| 1 | medium | Green pepper,sliced |
| 1 | medium | Onion,sliced |
| 1 | Beef bouillon cube | |
| ¾ | cup | Boiling water |
| 2 | tablespoons | Cornstarch |
| 2 | tablespoons | 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.