Recipe - Chinese Beef Jerky

4 md Tomatoes
2 tablespoon Oil
2 pound Flank steak
1 md Green pepper; cut or sliced up
3 tablespoon Soy sauce
1 md Onion; cut or sliced up
2 tablespoon Dry sherry
1 Beef bouillon cube
10 ml Garlic; minced
Three fourths cup Boiling water
One half teaspoon Ground ginger
2 tablespoon Cornstarch
1/8 teaspoon Ground black pepper
2 tablespoon Cold water

Thinly slice beef on the diagonal (for easy slicing,place meat in the
freezer until slightly frozen);place in a snugfitting 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.
Posted to MCRecipe Digest V1 #264

Date: Mon, 28 Oct 1996 21:34:10 +0800 (HKT)

From: Sweeney sweeney@asiaonline.net