Ingredients:
4 medium tomatoes
2 tablespoons oil
2 lbs flank steaks
1 medium green peppers, sliced
3 tablespoons soy sauce
1 medium onions, sliced
2 tablespoons dry sherry
1 beef bouillon cubes
1 teaspoon garlic
3/4 cup boiling water
1/2 teaspoon ground ginger
2 tablespoons cornstarch
1/8 teaspoon ground black pepper
2 tablespoons cold water
Directions:
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 saute for 2 minutes.
Dissolve bouillon cube in boiling water.
Add beef and marinate.
Bring to boiling point.
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.
Servings: 4-6
Time preparation: 20 min.
Time total: 35 min.