| 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
A Message from our Provider:
“When God ordains, He sustains.”