CHINESE BEEF AND TOMATOES
Steps:
- 1. Thinly slice beef on the diagonal (for easy slicing, place meat in the freezer until slightly frozen). Place in a snug-fitting bowl.
- 2. Combine soy sauce, sherry, garlic and black pepper; pour over meat, tossing to coat completely.
- 3. Cover and refrigerate 8 to 10 hours.
- 4. In a large skillet or wok, heat oil.
- 5. Add green pepper and onion then saute for 2 minutes.
- 6. Dissolve bouillon cube in boiling water.
- 7. Add beef and marinate.
- 8. Bring to boiling point.
- 9. Reduce heat and simmer, covered for 8 minutes.
- 10. Blend cornstarch with cold water.
- 11. Stir into mixture in skillet.
- 12. Cook and stir until thickened.
- 13. Cut tomatoes into wedges; add to skillet; stir gently.
- 14. Cover and simmer, just until tomatoes are hot, about 3 minutes.
- 15. Serve hot over rice with scallions, if desired.
- 16. Serves 6 to 8.
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