Chinese: Beef with Green Pepper (Lot Tzu Ngow Roh)

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.