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James Montgomery Boice
Chinese Beef and Tomatoes
0
(0)
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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