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