Beef With Green Pepper (Lot Tzu Ngow Roh)

Course : Chinese
Serves: 1
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1/2 pound steak -- thinly sliced
1 teaspoon corn starch
1 teaspoon soy sauce
2 teaspoons rice wine
1/4 teaspoon oil
2 large green peppers
1 medium onion
1 clove garlic
1 slice ginger
4 teaspoons cornstarch
1 cup chicken broth
2 tablespoons soy sauce
1/4 teaspoon sugar
1 tablespoon Chinese black beans (fermented black beans)
2 tablespoons oil
1/2 teaspoon salt

Preparation / Directions:

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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