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Chinese Beef With Green Pepper Lot Tzu Ngow

Ingredients
 

1/2 lb steak, thinly sliced
1 tsp corn starch
1 tsp soy sauce
2 tsp rice wine
1/4 tsp oil
2 large green peppers
1 medium onion
1 clove garlic
1 slice ginger
4 tsp cornstarch
1 cup chicken broth
2 tbsp soy sauce
1/4 tsp sugar
1 tbsp chinese black beans
1 (fermented black beans)
2 tbsp oil
1/2 tsp salt




 
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Preparation
 
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.

 

 
Servings: 1

 

 

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