Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  pound         steak -- thinly sliced
   1      teaspoon      corn starch
   1      teaspoon      soy sauce
   2      teaspoons     rice wine
     1/4  teaspoon      oil
   2      large         green peppers
   1      medium        onion
   1      clove         garlic
   1      slice         ginger
   4      teaspoons     cornstarch
   1      cup           chicken broth
   2      tablespoons   soy sauce
     1/4  teaspoon      sugar
   1      tablespoon    Chinese black beans
                        (fermented black beans)
   2      tablespoons   oil
     1/2  teaspoon      salt

Preparation:

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.