Categories: Beef, Oriental 
      Yield: 4 servings 
  
      2 md Tomatoes                            1 ts Sugar 
      1 lb Beef liver                        1/2 ts Salt 
      1 tb Soy sauce                         1/4 ts Ground ginger 
      1 tb Sherry                              4 tb Water,divided 
      2 ts Cornstarch                          1 md Onion,cut in wedges(1 cup) 
  
   Cut tomatoes into wedges(makes about 2 cups);set aside.Cut liver into 1/2" 
  wide strips;set aside.In a medium bowl,combine soy 
  sauce,sherry,cornstarch,sugar,salt and ginger.Add liver; marinade for 15 to 
  20 minutes.In a medium skillet or wok,heat 2 tablespoons of the water.Add 
  liver and marinade to skillet. Cook and stir until partially cooked,about 2 
  minutes.Remove from skillet and set aside.To the skillet add remaining 2 
  tablespoons water.Add onions;cook and stir until onions are crisp and 
  tender, about 3 minutes.Add tomatoes;cook and stir until tomatoes are 
  tender,1 minute.Add reserved liver and marinade;cook and stir until meat is 
  cooked,but still pink in the center,about 2 minutes Serve with cooked 
  rice,if desired.Serves 4.