Chinese Beef & Tomatoes
Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | medium |
tomatoes
|
|
| 2 | pounds |
beef, flank steak (london broil)
|
|
| 3 | tablespoons |
soy sauce, tamari
|
|
| 2 | tablespoons |
sherry
dry |
|
| 1 | clove |
garlic
minced |
|
| ½ | teaspoon |
ginger
ground |
|
| ⅛ | teaspoon |
black pepper
ground |
|
| 2 | tablespoons |
vegetable oil
|
|
| 1 | medium |
green bell peppers
sliced |
|
| 1 | medium |
onions
sliced |
|
| 1 | each |
beef bouillon cubes
low sodium |
*
|
| ¾ | cup |
water
boiling |
|
| 2 | tablespoons |
cornstarch
|
|
| 2 | tablespoons |
water
cold |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | medium |
tomatoes
|
|
| 907.2 | g |
beef, flank steak (london broil)
|
|
| 45 | ml |
soy sauce, tamari
|
|
| 3E+1 | ml |
sherry
dry |
|
| 1 | clove |
garlic
minced |
|
| 2.5 | ml |
ginger
ground |
|
| 0.6 | ml |
black pepper
ground |
|
| 3E+1 | ml |
vegetable oil
|
|
| 1 | medium |
green bell peppers
sliced |
|
| 1 | medium |
onions
sliced |
|
| 1 | each |
beef bouillon cubes
low sodium |
*
|
| 177 | ml |
water
boiling |
|
| 3E+1 | ml |
cornstarch
|
|
| 3E+1 | ml |
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.
