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Name: Chinese- Beef with Green Pepper (Lot Tzu Ngow
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: Chinese
Ingredients: 1/4 ts Vegetable oil; 4 ts Cornstarch; 1 tb Chinese black beans (Fermented black beans); 2 tb Vegetable oil; 1 ts Soy sauce; 1 md Onion; 2 tb Soy sauce; 1/2 ts Salt; 1/2 lb Steak thinly sliced; 1 ts Cornstarch; 1 c Chicken broth; 1 Garlic; 1/4 ts Sugar; 2 ts Rice Wine; 2 lg Green peppers; 1 sl Ginger

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INGREDIENTS

1/4 ts Vegetable oil
4 ts Cornstarch
1 tb Chinese black beans ; (Fermented black beans)
2 tb Vegetable oil
1 ts Soy sauce
1 md Onion
2 tb Soy sauce
1/2 ts Salt
1/2 lb Steak ; thinly sliced
1 ts Cornstarch
1 c Chicken broth
1 Garlic
1/4 ts Sugar
2 ts Rice Wine
2 lg Green peppers
1 sl Ginger

Servings

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.

NOTES

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Chinese- Beef with Green Pepper (Lot Tzu Ngow

1/4 ts Vegetable oil
4 ts Cornstarch
1 tb Chinese black beans (Fermented black beans)
2 tb Vegetable oil
1 ts Soy sauce
1 md Onion
2 tb Soy sauce
1/2 ts Salt
1/2 lb Steak thinly sliced
1 ts Cornstarch
1 c Chicken broth
1 Garlic
1/4 ts Sugar
2 ts Rice Wine
2 lg Green peppers
1 sl Ginger

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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Nutrition

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Serving Size: 1 Serving (963g)
Recipe Makes: 1

Calories: 831
Calories from Fat: 442 (53%)

Amt Per Serving		% DV

	Total Fat 49.1g	65 %
	Saturated Fat 13.3g	67 %
	Monounsaturated Fat 24.5g
	Polyunsanturated Fat 6.8g
Cholesterol 106.6mg		33 %
Sodium 1650.2mg		57 %
Potassium 1650.6mg		43 %
Total Carbohydrate 42.7g		13 %
	Dietary Fiber 9.7g	39 %
	Sugars, other 33g
Protein 54.3g		78 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 831

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