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