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Flank Steak with Tomatoes

A great marinade and sliced vegetables and tomatoes make this a flavorful steak dish. Ingredients:


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.

Serves 4

Calories per serving: 466
Fat per serving: 21.4

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