Chinese Beef and Tomatoes
Featured Pinch Tips Video
green pepper sliced thin
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 then saute for 2 minutes.
Dissolve bouillon cube in boiling water.
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.