Ingredients
- 4 tomatoes
- 1 beef bouillon cube
- 525 gr flank steak
- 180 ml boiling water
- 45 ml soy sauce
- 30 ml dry sherry
- 30 ml water (cold)
- 30 ml oil
- 16 gr cornstarch
- 1 gr ginger (ground)
- 1 gr black pepper (ground)
- 1 slice green pepper
- 1 slice onion
- some garlic
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.
