Recipe Photo
Recipe Photo
Bookmark and Share

Chinese Beef and Tomatoes

Yields:8 servings
Rate this Recipe
Recipe Cooking TimePreparation8 HRS
Cooking30 MIN
Ready In8 HRS 30 MIN
Recipe Photos Be the first to add a photo of this recipe!

Ingredients

4 medium tomatoes
2 pounds beef, flank steak
3 tablespoons soy sauce
2 tablespoons sherry dry
1 clove garlic minced
1/2 teaspoon ginger ground
1/8 teaspoon black pepper ground
2 tablespoons vegetable oil
1 medium green bell pepper sliced
1 medium onion sliced
1 each beef bouillon cube low sodium
3/4 cup water boiling
2 tablespoons cornstarch
2 tablespoons water cold

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 sauté 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.

Rate this Recipe

Not a member? You can still rate this recipe! This recipe is great This recipe is not good

Review this Recipe

Note: You must be a member to submit a review. Please Sign in or Sign Up.

Rating * ** one star rating** **** *****
Review

Member Review

****

A Texas Breakfast Casserole

This casserole is wondermous!!! Not to greasy, not to runny, just right!! Very good and easy to make!!