Chinese: Beef with Green Pepper (Lot Tzu Ngow Roh)

40 minutes Prep: 20 minutes Cook: 20 minutes

1277 calories per serving view nutrition facts

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1/2	pound	beef, steak	tinly sliced
1	teaspoon	cornstarch
1	teaspoon	soy sauce
2	teaspoons	rice wine
1/4	teaspoon	vegetable oil
2	large	green bell peppers
1	medium	onion
1	each	garlic clove
1	slice	ginger
4	teaspoons	cornstarch
1	cup	chicken broth
2	tablespoons	soy sauce
1/4	teaspoon	sugar
1	tablespoon	black beans	chinese, (fermented black beans)
2	tablespoons	vegetable oil
1/2	teaspoon	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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Serving Size 1015g

Amount per Serving

Calories 1277 58% of calories from fat