| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Chinese, Beef | 8 | Servings |
INGREDIENTS
| 4 | md | Tomatoes |
| 2 | tb | Oil |
| 2 | lb | Flank steak |
| 1 | md | Green pepper; sliced |
| 3 | tb | Soy sauce |
| 1 | md | Onion; sliced |
| 2 | tb | Dry sherry |
| 1 | Beef bouillon cube | |
| 10 | ml | Garlic; minced |
| 3/4 | c | Boiling water |
| 1/2 | ts | Ground ginger |
| 2 | tb | Cornstarch |
| 1/8 | ts | Ground black pepper |
| 2 | tb | Cold water |
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. Posted to MC-Recipe Digest V1 #264 Date: Mon, 28 Oct 1996 21:34:10 +0800 (HKT) From: Sweeney <sweeney@asiaonline.net>
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