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 sauté 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. |
