Title: Lot tzu ngow roh (beef with green pepper)
 Categories: Beef
      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.