Chinese Beef & Tomatoes Recipe
Recipe Ingredients
4 medium tomatoes
2 lb flank steak
3 tbsp soy sauce
2 tbsp dry sherry
1 cl garlic,minced
1/2 tsp ground ginger
1/8 tsp ground black pepper
2 tbsp oil
1 medium green pepper,sliced
1 medium onion,sliced
1 beef bouillon cube
3/4 cup boiling water
2 tbsp cornstarch
2 tbsp cold water
Recipe Preparation
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.
Servings: 8
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