CHINESE BEEF WITH GREEN PEPPERS
(LOT TZU NGOW ROH)

1/2 lb steak, thinly sliced
2 tsp rice wine
5 tsp corn starch, divided use
1 tsp plus 2 tbsp soy sauce, divided use
1/2 tsp sugar, divided use
2 1/4 tsp oil, divided use
1 cup chicken broth
1/2 tsp salt
1 tbsp Chinese black beans (fermented black beans), washed, drained, and mashed
1 clove garlic, peeled and minced
1 slice ginger root, peeled and minced
2 large green bell peppers, cut in 1/4-inch strips
1 medium onion, sliced

Cut steak on the diagonal into 1/4-inch slices, each 2-inches long; set aside.

Mix 2 teaspoons rice wine, 1 teaspoon cornstarch, 1 teaspoon soy sauce, 1/4 teaspoon sugar and 1/4 tsp oil. Pour this mixture over beef, mix well, and let stand for 15 minutes.

In a cup, mix together 1 cup chicken broth, the remaining 2 tablespoon soy sauce, 4 teaspoon cornstarch, , and 1/4 teaspoon sugar; set aside.

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 chicken broth mixture. Cook and stir until thickened, about 1 minute. Serve.

Source: unknown