---------- Recipe via Meal-Master (tm) v8.02
  Categories: Chinese, Beef, Ethnic
       Yield: 1 servings
     1/2 lb Steak, thinly sliced
       1 ts Corn starch
       1 ts Soy Sauce
       2 ts Rice Wine
     1/4 ts Oil
       2 lg Green peppers
       1 md Onion
       1    Clove garlic
       1 sl Ginger
       4 ts Cornstarch
       1 c  Chicken broth
       2 tb Soy sauce
     1/4 ts Sugar
       1 tb Chinese black beans
            (Fermented black beans)
       2 tb Oil
     1/2 ts 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.