Chinese Beef And Tomatoes |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Ingredients:
4 medium tomatoes |
2 tablespoons oil |
2 lbs flank steaks |
1 medium green pepper, sliced |
3 tablespoons soy sauce |
1 medium onion, sliced |
2 tablespoons dry sherry |
1 beef bouillon cube |
1 teaspoon garlic |
3/4 cup boiling water |
1/2 teaspoon ground ginger |
2 tablespoons cornstarch |
1/8 teaspoon ground black pepper |
2 tablespoons cold water |
Directions:
1. Thinly slice beef on the diagonal (for easy slicing,place meat in the freezer until slightly frozen);place in a snug-fitting bowl.
2. Combine soy sauce,sherry,garlic,and black pepper;pour over meat,tossing to coat completely.
3. Cover and refrigerate 8 to 10 hours.
4. In a large skillet or wok,heat oil.
5. Add green pepper and onion saute for 2 minutes.
6. Dissolve bouillon cube in boiling water.
7. Add beef and marinate.
8. Bring to boiling point.
9. Reduce heat and simmer,covered for 8 minutes.
10. Blend cornstarch with cold water.
11. Stir into mixture in skillet.
12. Cook and stir until thickened.
13. Cut tomatoes into wedges; add to skillet;stir gently.
14. Cover and simmer, just until tomatoes are hot,about 3 minutes.
15. Serve hot over rice with scallions,if desired.
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