Ingredients: 1 1/2 pounds flank steak 3 tablespoons soy sauce 2 tablespoons dry sherry 1 clove garlic -- minced 1/2 teaspoon ground ginger 1/8 teaspoon black pepper 2 tablespoons oil 1 medium green pepper -- sliced 1 medium onion -- sliced 1/2 cup celery -- sliced 1 cube beef bouillon 3/4 cup boiling water 2 tablespoons cornstarch 2 tablespoons cold water 4 medium tomatoes -- cut in wedges

Recipe Info Category: Beef/Burger Rating: 5 Contributor: Sharon Burns

Slice beef thinly on the diagonal. Place snugly in small bowl. Combine soy sauce, sherry, garlic, ginger and pepper; pour over meat. Cover and refrigerate 8 - 10 hours. In large skillet, heat oil. Add green pepper, onion and celery; saute 2 minutes. Dissolve bouillon cube in boiling water.

Add to skillet along with beef and marinade. Bring to boiling point. Reduce heat and simmer covered for 8 - 10 minutes. Blend cornstarch with cold water. Stir into mixture in skillet. Stir until thickened. Cut tomatoes into wedges; add to skillet and stir gently. Simmer just until tomatoes are hot. Serve over rice with scallions or green onions.