Chinese Beef And Tomatoes

• 4 medium tomatoes
• 2 tablespoons oil
• 2 lbs flank steaks
• 1 medium green pepper, sliced
• 3 tablespoons soy sauce
• 1 medium onion, sliced
• 2 tablespoons dry sherry
• 1 beef bouillon cube
• 1 teaspoon garlic
• 3/4 cup boiling water
• 1/2 teaspoon ground ginger
• 2 tablespoons cornstarch
• 1/8 teaspoon ground black pepper
• 2 tablespoons cold water

1. Thinly slice beef on the diagonal (for easy slicing,place meat in the freezer until slightly frozen);place in a snug-fitting bowl.
2. Combine soy sauce,sherry,garlic,and black pepper;pour over meat,tossing to coat completely.
3. Cover and refrigerate 8 to 10 hours.
4. In a large skillet or wok,heat oil.
5. Add green pepper and onion saute for 2 minutes.
6. Dissolve bouillon cube in boiling water.
7. Add beef and marinate.
8. Bring to boiling point.
9. Reduce heat and simmer,covered for 8 minutes.
10. Blend cornstarch with cold water.
11. Stir into mixture in skillet.
12. Cook and stir until thickened.
13. Cut tomatoes into wedges; add to skillet;stir gently.
14. Cover and simmer, just until tomatoes are hot,about 3 minutes.
15. Serve hot over rice with scallions,if desired.

tomatoes, oil, flank steaks, green pepper, soy sauce, onion, sherry, garlic, boiling water, ground ginger, cornstarch, ground black pepper, cold water

Taken from www.food.com/recipe/chinese-beef-and-tomatoes-19764 (may not work)