Chinese Beef and Tomatoes

Kitchen Crew



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  • 4
  • 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
  • 1
    green pepper sliced thin
  • 1
    onion, sliced
  • 1
    beef bouillon cube
  • 3/4 c
    boiling water
  • 2 Tbsp
  • 2 Tbsp
    cold water

How to Make Chinese Beef and Tomatoes


  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.

Printable Recipe Card

About Chinese Beef and Tomatoes

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

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