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Recipe: Chinese Beef And Tomatoes
Similar Categories: Chinese, Beef, Tomatoes
Yield: 8 Servings
4 md Tomatoes
2 lb Flank steak
3 tb Soy sauce
2 tb Dry sherry
1 cl Garlic,minced
1/2 ts Ground ginger
1/8 ts Ground black pepper
2 tb Oil
1 md Green pepper,sliced
1 md Onion,sliced
1 Beef bouillon cube
3/4 c Boiling water
2 tb Cornstarch
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 bowlbine 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.
4 md Tomatoes
2 lb Flank steak
3 tb Soy sauce
2 tb Dry sherry
1 cl Garlic,minced
1/2 ts Ground ginger
1/8 ts Ground black pepper
2 tb Oil
1 md Green pepper,sliced
1 md Onion,sliced
1 Beef bouillon cube
3/4 c Boiling water
2 tb Cornstarch
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 bowlbine 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.
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