Chinese Beef And Tomatoes

Course : Chinese
Serves: 8
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Ingredients:

4 medium tomatoes
2 tablespoons oil
2 pounds flank steak
1 medium green pepper -- sliced
3 tablespoons soy sauce
1 medium onion -- sliced
2 tablespoons dry sherry
1 piece beef bouillon cube
10 milliliters garlic -- minced
3/4 cup boiling water
1/2 teaspoon ground ginger
2 tablespoons cornstarch
1/8 teaspoon ground black pepper
2 tablespoons 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 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.


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