*Over 38,000 searchable recipes available*

HOME • About us • Contact us • Visit AllQue.com
Friday, February 22, 2019 9:06 AM
Search recipe
Search recipe Main Ingredients Instructions
  Recipe Home » Oriental » Chinese: Beef With Green Pepper (Lot Tzu Ngow
Recipe A-Z: A  B  C  D  E  F  G  H  I  J  K  L  M  N  O  P  Q  R  S  T  U  V  W  X  Y  Z  
  Chinese: Beef With Green Pepper (Lot Tzu Ngow
  Category: Oriental
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 312
1/2 lb Steak, thinly sliced
1 tsp Corn starch
1 tsp Soy Sauce
2 tsp Rice Wine
1/4 tsp Oil
2 large Green peppers
1 medium Onion
1 Clove garlic
1 slice Ginger
4 tsp Cornstarch
1 cup Chicken broth
2 tbsp Soy sauce
1/4 tsp Sugar
1 tbsp Chinese black beans
(Fermented black beans)
2 tbsp Oil
1/2 tsp 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.
Rate this recipe:  
Featured Recipe
» Blackened Sirloin With Southwestern Butter **
Category: Beef
Hits: 191
Rating:rating: (2)(2)

Most Popular Top recipes RSS/XML feed

Newest Recipes Newest recipes RSS/XML feed
There are no comments: (0)

return to topReturn to top
Copyright © 2014 Savvybearcat.com. All rights reserved.
Powered By savvybearcat.com