Flank Steak with Tomatoes

by , Updated April 1, 2017
print A great marinade and sliced vegetables and tomatoes make this a flavorful steak dish.


  1. Slice beef thinly on the diagonal. Place the beef slices in a small bowl.
  2. Combine soy sauce, sherry, garlic, ginger and pepper; pour over meat. Cover and refrigerate for 4 to 6 hours.
  3. In large skillet, heat oil. Add green pepper, onion and celery; saute 2 minutes.
  4. Dissolve bouillon cube in boiling water (you may use 3/4 cup of good beef stock instead of the bouillon and water). Add to skillet along with beef and marinade. Bring to boiling point. Reduce heat and simmer covered for 8 to 10 minutes.
  5. Blend cornstarch with cold water.
  6. Stir the cornstarch mixture into the skillet. Stir until thickened.
  7. Cut tomatoes into wedges; add to skillet and stir gently.
  8. Simmer just until tomatoes are hot.
  9. Serve over rice with scallions or green onions.

Serves 4

Calories per serving: 466
Fat per serving: 21.4


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