Title: Chinese: Beef With Green Peppers
Yield: 1 Servings

Ingredients

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 medium 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
1 (fermented black beans)
2 tb oil
1/2 ts 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.