• Healthy

Ingredients

MARINATED BEEF

1. 1 teaspoon Shao-Hsing wine or dry sherry
2. 1/2 teaspoon ginger juice (see Note)
3. 1 teaspoon cornstarch
4. Pinch of freshly ground white pepper
5. 1/4 pound trimmed London broil, thinly sliced against the grain

SAUCE

1. 1/4 cup chicken stock
2. 1 tablespoon oyster sauce
3. 2 teaspoons Shao-Hsing wine or dry sherry
4. 2 teaspoons cornstarch
5. 3/4 teaspoon dark soy sauce
6. 1/2 teaspoon sugar
7. 1/4 teaspoon Asian sesame oil
8. Pinch of freshly ground white pepper
9. 2 teaspoons peanut oil
10. 1 teaspoon minced fresh ginger
11. 2 medium green bell peppers, thinly sliced lengthwise
12. 2 tablespoons chicken stock
13. 1 1/2 tablespoons fermented black beans, rinsed
14. 1 teaspoon minced garlic
15. Salt

Directions

1. Marinate the beef: In a medium bowl, combine the wine, ginger juice, cornstarch and white pepper. Add the beef and toss well. Set aside to marinate for 20 minutes.
2. Make the sauce: Combine all of the ingredients in a small bowl. 
3. Set a wok or large skillet over high heat for 30 seconds. Add 1 teaspoon of the peanut oil and stir to coat the wok. When a wisp of white smoke appears, add the minced ginger and stir-fry for 10 seconds. Add the peppers and stir-fry for 45 seconds. Add 1 tablespoon of the stock and stir-fry until the peppers turn bright green, about 2 minutes. Transfer the peppers to a plate. 
4. Return the wok to the burner and add the remaining 1 teaspoon peanut oil; stir to coat the wok. When a wisp of white smoke appears, add the black beans and garlic and stir-fry until fragrant, about 45 seconds. Add the beef and the marinade; spread the meat in an even layer and let cook undisturbed for 30 seconds. Turn the beef, add the remaining 1 tablespoon of stock and stir well. 
5. Return the peppers to the wok and stir-fry for 1 minute. Make a well in the center of the wok, pushing everything up the sides slightly; stir the sauce and pour it in. Stir until the sauce boils and thickens, about 1 minute. Add a pinch of salt and serve hot. 
6.  

Notes

To make 1/2 teaspoon of ginger juice, put 1 teaspoon of finely grated fresh ginger in a tea strainer and press to extract the juice.

ONE SERVING: Calories 198 kcal, Total Fat 7.9 gm, Saturated Fat 1.7 gm