Flank Steak with Tomatoes
A great marinade and sliced vegetables and tomatoes make this a flavorful steak dish.
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.
Calories per serving: 466
Fat per serving: 21.4
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