Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      medium        tomatoes
   2      tablespoons   oil
   2      pounds        flank steak
   1      medium        green pepper -- sliced
   3      tablespoons   soy sauce
   1      medium        onion -- sliced
   2      tablespoons   dry sherry
   1                    beef bouillon cube
  10      milliliters   garlic -- minced
     3/4  cup           boiling water
     1/2  teaspoon      ground ginger
   2      tablespoons   cornstarch
     1/8  teaspoon      ground black pepper
   2      tablespoons   cold water

Preparation:

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 sauté 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.