Chinese: Beef with Green Pepper (Lot Tzu Ngow Roh)
Never need to order take-out again. I followed the recipe and made the dish for dinner last night, and it was absolutely delicious. My 4-year-old told me that she wanted the same food again tonight :)
Yield
4 servingsPrep
20 minCook
20 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound |
beef, steak
tinly sliced |
|
| 1 | teaspoon |
cornstarch
|
|
| 1 | teaspoon |
soy sauce, tamari
|
|
| 2 | teaspoons |
rice wine
|
|
| ¼ | teaspoon |
vegetable oil
|
|
| 2 | large |
green bell peppers
|
|
| 1 | medium |
onions
|
|
| 1 | each |
garlic cloves
|
|
| 1 | slice |
ginger
|
*
|
| 4 | teaspoons |
cornstarch
|
|
| 1 | cup |
chicken broth
|
|
| 2 | tablespoons |
soy sauce, tamari
|
|
| ¼ | teaspoon |
sugar
|
|
| 1 | tablespoon |
black beans
chinese, (fermented black beans) |
|
| 2 | tablespoons |
vegetable oil
|
|
| ½ | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
beef, steak
tinly sliced |
|
| 5 | ml |
cornstarch
|
|
| 5 | ml |
soy sauce, tamari
|
|
| 1E+1 | ml |
rice wine
|
|
| 1.3 | ml |
vegetable oil
|
|
| 2 | large |
green bell peppers
|
|
| 1 | medium |
onions
|
|
| 1 | each |
garlic cloves
|
|
| 1 | slice |
ginger
|
*
|
| 2E+1 | ml |
cornstarch
|
|
| 237 | ml |
chicken broth
|
|
| 3E+1 | ml |
soy sauce, tamari
|
|
| 1.3 | ml |
sugar
|
|
| 15 | ml |
black beans
chinese, (fermented black beans) |
|
| 3E+1 | ml |
vegetable oil
|
|
| 2.5 | ml |
salt
|
|
Directions
PREPARATION: Cut steak on the diagonal into ¼ inch slices each 2 inches long.
Mix 1 teaspoon cornstarch, 1 teaspoon soy sauce, 2 teaspoons rice wine, ¼ teaspoon sugar and ¼ teaspoon oil.
Pour this mixture over beef, mix well, and let stand for 15 minutes.
Cut peppers in half, remove seeds.
Cut into ¼ 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 ¼ teaspoon sugar.
Wash black beans and drain.
Mash.
COOKING: Heat 1 tablespoon of the oil with ½ 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.
