CHINESE: BEEF WITH GREEN PEPPER (LOT TZU NGOW ROH)

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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

Procedures

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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<h1> CHINESE: BEEF WITH GREEN PEPPER (LOT TZU NGOW ROH)</h1>
 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 <hr hieght="1">
 Procudures
 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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