Yield: 1 servings
|½ pounds||Steak, thinly sliced|
|1 teaspoon||Corn starch|
|1 teaspoon||Soy Sauce|
|2 teaspoons||Rice Wine|
|2 larges||Green peppers|
|1 cup||Chicken broth|
|2 tablespoons||Soy sauce|
|1 tablespoon||Chinese black beans|
|(Fermented black beans)|
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.