| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Chinese |
Chinese, Beef, Ethnic |
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 |
md |
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; (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.
Posted to MC-Recipe Digest V1 #993 by Gr8seeksM8 <Gr8seeksM8@aol.com> on
Jan 8, 1998
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