Chinese Beef and Tomatoes

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Ingredients

4
tomatoes
2 lb
flank steak
3 Tbsp
soy sauce
2 Tbsp
dry sherry
1
minced garlic clove
1/2 tsp
ground ginger
5/8 tsp
black pepper
2 Tbsp
oil
1
green pepper sliced thin
1
onion, sliced
1
beef bouillon cube
3/4 c
boiling water
2 Tbsp
cornstarch
2 Tbsp
cold water

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Beef
Regional Style: Asian
Other Tag: Quick & Easy