For this recipe, you will need 1/2 lb steak, corn starch, soy sauce, rice wine, vegetable oil, green bell peppers, a medium onion, cloves of garlic, ginger, chicken broth, sugar, Chinese black beans (fermented black beans), and salt.
To prep for this recipe, cut your steak into thin slices about two inches long. Cut your green bell peppers into 1/4 inch strips after removing the seeds. Peel and mince one garlic clove. Peel and mince the ginger root. Slice the onion.
In a small bowl, mix 1 teaspoon of cornstarch, 1 teaspoon of soy sauce, 2 teaspoons of rice win, 1/4 teaspoon of sugar, and 1/4 teaspoon of vegetable oil. Stir well and then pour this mixture over the strips of beef and let it sit for 15 minutes.
In another small bowl, mix 4 teaspoons of cornstarch, 1 cup of chicken broth, 2 tablespoons of soy sauce, and 1/4 teaspoon of sugar. Set this aside – you will add it to the wok later to thicken the recipe. Rinse 1 tablespoon of the Chinese black beans and mash them in a small bowl.
Heat 1 tablespoon of vegetable oil in a wok over high heat. Add 1/2 teaspoon of salt. Add the strips of beef and stir fry them for 1 minute. Remove the beef from the wok and set aside. Wipe the wok clean then heat another tablespoon of oil. Add the mashed Chinese black beans, the minced clove of garlic, and the ginger root. Stir fry that for a minute then add the green bell pepper and onion slices. Stir fry that for two minutes. The pepper strips should remain crisp, so do not overcook them. Return the strips of beef to the wok and add the cornstarch/chicken broth mixture. Stir until it is thick (about 1 minute) then serve. This is great served with rice.