Chinese Beef and Tomatoes

8 HRS 30 MIN Prep: 8 HRS Cook: 30 MIN

220 calories per serving view nutrition facts

8 servings suggest servings

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Ingredients

4	medium	tomatoes
2	pounds	beef, flank steak
3	tablespoons	soy sauce
2	tablespoons	sherry	dry
1	clove	garlic	minced
1/2	teaspoon	ginger	ground
1/8	teaspoon	black pepper	ground
2	tablespoons	vegetable oil
1	medium	green bell pepper	sliced
1	medium	onion	sliced
1	each	beef bouillon cube	low sodium
3/4	cup	water	boiling
2	tablespoons	cornstarch
2	tablespoons	water	cold

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 sauté 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.

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Nutrition Facts

Serving Size 245g

Amount per Serving

Calories 220 39% of calories from fat

	% Daily Value*
Total Fat 10.0g	15%
Saturated Fat 3.0g	14%
Trans Fat 0.0g
Cholesterol 37mg	12%
Sodium 428mg	18%
Total Carbohydrate 7.0g	2%
Dietary Fiber 1.0g	5%
Sugars 3.0g
Protein 26.0g	51%

Vitamin A	11%		Vitamin C	35%
Calcium	4%		Iron	12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Member Review

Hello Dolly Bars

I make this recipe all the time! Big hit every time. If I don't have pecans, I'll use walnut pieces. And sometimes for a more festive look, I'll add chopped marashino cherries. I also mix chocolate chips with butterscotch chips. It's a very versatile recipe that allows for many variations.