Chinese: Beef with Green Pepper (Lot Tzu Ngow Roh)

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• Categories
• Asian
• Beans and Grains
• Beef
• Chicken
• China
• Chinese
• Corn
• Regional Cuisine
• Rice

Ingredients

Directions

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.