Chinese Beef and Tomatoes
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.