Lot Tzu Ngow Roh (Beef With Green Pepper)

Recipe Ingredients

1/2 lb	227g / 8oz	Steak - thinly sliced
1 teaspoon	5ml	Cornstarch
1 teaspoon	5ml	Soy sauce
2 teaspoons	10ml	Rice wine
1/4 teaspoon	1.3ml	Oil
2 teaspoons	10ml	Green peppers (large)
1 teaspoon	5ml	Onion (medium)
1		Garlic
1		Ginger
4 teaspoons	20ml	Cornstarch
1 cup	237ml	Chicken broth
2 tablespoons	30ml	Soy sauce
1/4 teaspoon	1.3ml	Sugar
1 tablespoon	15ml	Chinese black beans (fermented black beans)
2 tablespoons	30ml	Oil
1/2 teaspoon	2.5ml	Salt

Recipe Instructions

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.

Source:
Robert Boston

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