Lot Tzu Ngow Roh (Beef With Green Pepper) Recipe




Lot Tzu Ngow Roh (Beef With Green Pepper) Ingredients

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

A Recipe for
Lot Tzu Ngow Roh (Beef With Green Pepper)

 

Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on.

George Bernard Shaw



Herb Tip
Using Parsley:
Only the leaves of the parsley plant are used to add a mild, fresh taste to most dishes. Both flat-leaf parsley (also called Italian Parsley) and curly-leaf varieties are available and are virtually interchangeable in dishes that call for parsley.




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Food Tip
Trim all visible fat before you cook, this can lower fat by as much as 50%.




Food Tip
Leftovers should never be at room temperature for more than 2 hours. They should be refrigerated quickly. Refrigerators are designed to accommodate changes in temperatures. Alhough plastic wrap may prevent contact with other food and bacteria, it will not prevent growth of bacteria already in or on the food if left out at room temperature.


This is a recipe for Lot Tzu Ngow Roh (Beef With Green Pepper) from the recipe cookbook of Recipes-to-go (Beef)


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Food Tip
Most food borne pathogens thrive at room temperature or in warm water. Use your refrigerator to thaw foods by moving them from the freezer to the refrigerator one or two days before you plan to cook them. An alternative method for thawing is the microwave oven. However, if thawing is done in the microwave oven, the thawed food must be cooked immediately afterward.




Part of the secret of a success in life is to eat what you like and let the food fight it out inside.

Mark Twain (1835 - 1910)



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Lot Tzu Ngow Roh (Beef With Green Pepper)

A nickel will get you on the subway, but garlic will get you a seat.

Old New York Proverb






Lot Tzu Ngow Roh (Beef With Green Pepper) Directions

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.

Serves: 1

 

 

 

 

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