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.