Beef & Tomatoes Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
4 medium: Tomatoes,
2 lbs: Flank steak,
3 tbsp: Soy sauce,
2 tbsp: Dry sherry,
1 centiliter: Garlic, minced
1/2 tsp: Ground ginger,
1/8 tsp: Ground black pepper,
2 tbsp: Oil,
1 medium: Green pepper, sliced
1 medium: Onion, sliced
1: Beef bouillon cube,
3/4 cup: Boiling water,
2 tbsp: Cornstarch,
2 tbsp: 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.Serves 6 to 8.
Source from luhu.jp
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.
Source from luhu.jp