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Ingredients:
1/2 pound Steak -- thinly sliced
1 teaspoon Corn starch
1 teaspoon Soy Sauce
2 teaspoons Rice Wine
1/4 teaspoon Oil
2 large Green peppers
1 medium Onion
1 Clove garlic
1 slice Ginger
4 teaspoons Cornstarch
1 cup Chicken broth
2 tablespoons Soy sauce
1/4 teaspoon Sugar
1 tablespoon Chinese black beans
(Fermented black beans)
2 tablespoons Oil
1/2 teaspoon Salt
Instructions:
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..
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