Title: Chinese Beef and Tomatoes
Categories: Chinese, Beef
Yield: 8 Servings

4 md Tomatoes
2 tb Oil
2 lb Flank steak
1 md Green pepper; sliced
3 tb Soy sauce
1 md Onion; sliced
2 tb Dry sherry
1 Beef bouillon cube
10 ml Garlic; minced
3/4 c Boiling water
1/2 ts Ground ginger
2 tb Cornstarch
1/8 ts Ground black pepper
2 tb 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.
Posted to MC-Recipe Digest V1 #264

Date: Mon, 28 Oct 1996 21:34:10 +0800 (HKT)

From: Sweeney