---------- Recipe via Meal-Master (tm) v8.02

     Title: CHINESE BEEF AND TOMATOES
Categories: Beef, Chinese
     Yield: 8 servings

     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

  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.

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