Chinese: beef with green pepper (lot tzu ngow roh)
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Steak, thinly sliced |
| 1 | teaspoon | Corn starch |
| 1 | teaspoon | Soy Sauce |
| 2 | teaspoons | Rice Wine |
| ¼ | teaspoon | Oil |
| 2 | larges | Green peppers |
| 1 | medium | Onion |
| 1 | Clove garlic | |
| 1 | slice | Ginger |
| 4 | teaspoons | Cornstarch |
| 1 | cup | Chicken broth |
| 2 | tablespoons | Soy sauce |
| ¼ | teaspoon | Sugar |
| 1 | tablespoon | Chinese black beans |
| (Fermented black beans) | ||
| 2 | tablespoons | Oil |
| ½ | teaspoon | Salt |
Directions
PREPARATION: Cut steak on the diagonal into ¼-inch slices each 2 inches long. Mix 1 teaspoon cornstarch, 1 teaspoon soy sauce, 2 teaspoons rice wine, ¼ teaspoon sugar and ¼ tsp oil. Pour this mixture over beef, mix well, and let stand for 15 minutes.
Cut peppers in half, remove seeds. Cut into ¼-inch long strips.
Smash, peel, and mince garlic. Peel and mince ginger root. In a cup, mix together 4 teaspoon cornstarch, 1 cup chicken broth, 2 tablespoon soy sauce, and ¼ teaspoon sugar. Wash black beans and drain. Mash.
COOKING: Heat 1 tablespoon of the oil with ½ teaspoon salt over high heat. Add beef and stir-fry 1 minute. Remove beef from pan and set aside. Clean the pan. Heat the other tablespoon of oil over high heat. Add the mashed black beans, garlic, and ginger root; stir-fry for about 1 minute. Add green pepper and onion. Stir-fry for 2 minutes. (The pepper slices should remain crisp.) Return beef to skillet and add the cornstarch mixture. Cook and stir until thickened, about 1 minute. Serve.