Yield: 8 Servings

Ingredients

4 md tomatoes
2 lb flank steak
3 tb soy sauce
2 tb dry sherry
1 cl garlic, minced
1/2 ts ground ginger
1/8 ts ground black pepper
2 tb oil
1 md green pepper, sliced
1 md onion, sliced
1 beef bouillon cube
3/4 c boiling water
2 tb cornstarch
2 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.