Recipe - Lot Tzu Ngow Roh (Beef With Green Pepper)

One half pound Steak, thinly cut or sliced up
1 teaspoon Corn starch
1 teaspoon Soy Sauce
2 teaspoon Rice Wine
One fourth teaspoon Oil
2 lg Green peppers
1 md Onion
1 Clove garlic
1 sl Ginger
4 teaspoon Cornstarch
1 cup Chicken broth
2 tablespoon Soy sauce
One fourth teaspoon Sugar
1 tablespoon Chinese black beans
(Fermented black beans)
2 tablespoon Oil
One half teaspoon Salt

PREPARATION: Cut steak on the diagonal into 1/4inch slices each 2 inches
long. Mix 1 teaspoon cornstarch, 1 teaspoon soy sauce, 2 teaspoons rice
wine, One fourth teaspoon sugar and One fourth tsp oil. Pour this mixture over beef, mix
well, and let stand for 15 minutes.

Cut peppers in half, remove seeds. Cut into 1/4inch 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 One fourth teaspoon sugar. Wash black beans and drain. Mash.

COOKING: Heat 1 tablespoon of the oil with One half teaspoon salt over high
heat. Add beef and stirfry 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; stirfry for about 1 minute.
Add green pepper and onion. Stirfry 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.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip