Close
Ingredients
| red tomatoes: 4 |
| vegetable oil: 2 Tbl |
| beef flank: 2 lbs |
| green bell pepper: 1 (sliced) |
| soy sauce: 3 Tbl |
| onions: 1 (sliced) |
| sherry (wine): 2 Tbl |
| beef bouillon: 1 |
| garlic (minced): 1 tsp |
| water: 3/4 cup (boiling) |
| ground ginger: 1/2 tsp |
| cornstarch: 2 Tbl |
| black pepper: 1/8 tsp |
| water: 2 Tbl (cold) |
Chinese Beef And Tomatoes
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
15 min -
Servings
5 serving(s)
Tags
- 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.