Title: Chinese: Beef with Green Pepper (Lot Tzu Ngow Roh)
Categories: Chinese Beef Ethnic
Yield: 1 Servings

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

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.

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