Title: CHINESE: BEEF WITH GREEN PEPPER (LOT TZU NGOW
Categories: Chinese, Beef, Ethnic
Yield: 1 servings
1/2 lb Steak, thinly sliced
1 ts Corn starch
1 ts Soy Sauce
2 ts Rice Wine
1/4 ts Oil
2 lg Green peppers
1 md Onion
1 Clove garlic
1 sl Ginger
4 ts Cornstarch
1 c Chicken broth
2 tb Soy sauce
1/4 ts Sugar
1 tb Chinese black beans
(Fermented black beans)
2 tb Oil
1/2 ts Salt
PREPARATION: Cut steak on the diagonal into 1/4-inch
slices each 2 inches long. Mix 1 teaspoon cornstarch,
1 teaspoon soy sauce, 2 teaspoons rice wine, 1/4
teaspoon sugar and 1/4 tsp oil. Pour this mixture
over beef, mix well, and let stand for 15 minutes.
Cut peppers in half, remove seeds. Cut into 1/4-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 1/4 teaspoon sugar. Wash black beans and
drain. Mash.
COOKING: Heat 1 tablespoon of the oil with 1/2
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.
