Chinese Beef And Tomatoes

Recipe Ingredients

4		Tomatoes (medium)
2 tablespoons	30ml	Oil
2 lbs	908g / 32oz	Flank steak
1 lb	454g / 16oz	Green pepper - sliced (medium)
3 tablespoons	45ml	Soy sauce
1 tablespoon	15ml	Onion - sliced (medium)
2 tablespoons	30ml	Dry sherry
1		Beef bouillon cube
10		Garlic - minced
3/4 cup	177ml	Boiling water
1/2 teaspoon	2.5ml	Ground ginger
2 tablespoons	30ml	Cornstarch
1/8 teaspoon	0.6ml	Ground black pepper
2 tablespoons	30ml	Cold water

Recipe Instructions

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.

Source:
Random House BBQ and Summer food cookbook, p. 55

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