Chinese Beef and Tomatoes

Kitchen Crew



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2 lb
flank steak
3 Tbsp
soy sauce
2 Tbsp
dry sherry
minced garlic clove
1/2 tsp
ground ginger
5/8 tsp
black pepper
2 Tbsp
green pepper sliced thin
onion, sliced
beef bouillon cube
3/4 c
boiling water
2 Tbsp
2 Tbsp
cold water

How to Make Chinese Beef and Tomatoes


  • 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.
  • 7Add beef and marinate.
  • 8Bring to boiling point.
  • 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.
  • 16Serves 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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