---------- Recipe via Meal-Master (tm) v8.02
 
      Title: CHINESE BEEF AND TOMATOES
 Categories: Beef, Chinese
      Yield: 8 servings
 
      4 md Tomatoes
      2 lb Flank steak
      3 tb Soy sauce
      2 tb Dry sherry
      1 cl Garlic,minced
    1/2 ts Ground ginger
    1/8 ts Ground black pepper
      2 tb Oil
      1 md Green pepper,sliced
      1 md Onion,sliced
      1    Beef bouillon cube
    3/4 c  Boiling water
      2 tb Cornstarch
      2 tb Cold water
 
   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.Serves 6 to 8.
 
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