Yield: 1 Servings
Measure | 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 \N | 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 |
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.
Posted to MC-Recipe Digest V1 #993 by Gr8seeksM8<Gr8seeksM8@...> on Jan 8, 1998