Chinese beef and tomatoes

Yield: 8 servings

Measure 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

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.

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