CHINESE BEEF AND TOMATOES

Course : Beef
Serves: 8
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Ingredients:

4 medium Tomatoes
2 tablespoon Oil
2 pound Flank steak
1 medium Green pepper -- sliced
3 tablespoon Soy sauce
1 medium Onion -- sliced
2 tablespoon Dry sherry
1 pieces 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
 

Preparation / 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.


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