Chinese Beef And Tomatoes

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Steps

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Thinly slice beef on the diagonal.

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Place in a snug-fitting bowl.

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Combine soy sauce , sherry , garlic , and black pepper.

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Pour over meat , tossing to coat completely.

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Cover and refrigerate 8 to 10 hours.

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In a large skillet or wok , heat oil.

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Add green pepper and onion saute for 2 minutes.

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Dissolve bouillon cube in boiling water.

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Add beef and marinate.

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Bring to boiling point.

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Reduce heat and simmer , covered for 8 minutes.

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Blend cornstarch with cold water.

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Stir into mixture in skillet.

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Cook and stir until thickened.

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Cut tomatoes into wedges.

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Add to skillet.

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Stir gently.

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Cover and simmer , just until tomatoes are hot , about 3 minutes.

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Serve hot over rice with scallions , if desired.

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Ingredients

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tomatoes, oil, flank steaks, green pepper, soy sauce, onion, dry sherry, beef bouillon cube, garlic, boiling water, ground ginger, cornstarch, ground black pepper, water