Serving Size: 8

4 md tomatoes
2 tablespoon oil
2 pound flank steak
1 md green pepper — sliced
3 tablespoon soy sauce
1 md onion — sliced
2 tablespoon dry sherry
1 beef bouillon cube
10 milliliter garlic — minced
3/4 cup boiling water
1/2 teaspoon ground ginger
2 tablespoon cornstarch
1/8 teaspoon ground black pepper
2 tablespoon cold water

Cooking 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.