Chinese Beef and Tomatoes
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.