Feed Me That logoWhere dinner gets done
previousnext


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

1/2lbSteak, thinly sliced
1tsCorn starch
1tsSoy Sauce
2tsRice Wine
1/4tsOil
2lgGreen peppers
1mdOnion
1 Clove garlic
1slGinger
4tsCornstarch
1cChicken broth
2tbSoy sauce
1/4tsSugar
1tbChinese black beans
  (Fermented black beans)
2tbOil
1/2tsSalt

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.

previousnext