| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Beef, Chinese | 8 | Servings |
INGREDIENTS
| 4 | Tomatoes | |
| 2 | T | Oil |
| 2 | lb | Flank steak |
| 1 | Green pepper, sliced | |
| 3 | T | Soy sauce |
| 1 | Onion, sliced | |
| 2 | T | Dry sherry |
| 1 | Beef bouillon cube | |
| 10 | Garlic, minced | |
| 3/4 | c | Boiling water |
| 1/2 | t | Ground ginger |
| 2 | T | Cornstarch |
| 1/8 | t | Ground black pepper |
| 2 | T | 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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Nutrition (calculated from recipe ingredients)
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Calories: 283
Calories From Fat: 116
Total Fat: 13g
Cholesterol: 89.6mg
Sodium: 344.9mg
Potassium: 550.2mg
Carbohydrates: 6.9g
Fiber: 1.1g
Sugar: 2.4g
Protein: 32.4g