Categories: Beef, Chinese 
      Yield: 8 servings 
  
      4 md Tomatoes                            2 tb Oil 
      2 lb Flank steak                         1 md Green pepper,sliced 
      3 tb Soy sauce                           1 md Onion,sliced 
      2 tb Dry sherry                          1    Beef bouillon cube 
      1 cl Garlic,minced                     3/4 c  Boiling water 
    1/2 ts Ground ginger                       2 tb Cornstarch 
    1/8 ts Ground black pepper                 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.