Beef & Tomatoes Recipe
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
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.
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