Recipe for Chinese Beef And Tomatoes

4.00	md	Tomatoes
2.00	lb	Flank steak
3.00	tb	Soy sauce
2.00	tb	Dry sherry
1.00	cl	Garlic,minced
0.50	ts	Ground ginger
0.12	ts	Ground black pepper
2.00	tb	Oil
1.00	md	Green pepper,sliced
1.00	md	Onion,sliced
1.00		Beef bouillon cube
0.75	c	Boiling water
2.00	tb	Cornstarch
2.00	tb	Cold water

Instructions:
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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