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Beef and tomatoes

12 inch oven-15 top briquets-15 bottom briquets

4 Tbs soy sauce
2 Tbs dry sherry wine
1 clove of minced garlic
black pepper to taste


Prepare 2lbs of flank steak into 1/4 inch slices on the diagonal. Place in bowl with the above ingredients. Stir until coated. Refrigerate or put in an ice chest for 4-6 hours or overnight.

Heat 3 Tbs of oil in oven. Add above mixture and saute for 2 -4 minutes.

1/2 medium sliced green pepper
1/2 medium sliced red pepper
1 medium sliced onion
1/2 cup of celery


Dissolve 2 beef bullion cubes in 1 cup of boiling water. Add to dutch oven, with beef and marinade. Put over hot coals and bring to a boil. Reduce bottom heat to 12 briquettes. Cover and simmer for 10-12 minutes.

Blend: 1/4 cup of corn starch
1/4 cup of cold water


Stir into beef mixture and cook until thickened. Cut 4-5 ripe tomatoes into wedges and add to beef mixture. Stir gently. Serve over hot rice. Serves 6-8 people.


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