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Chinese Beef and Peppers in Black Bean Sauce

Rhonda Parkinson
  • 50 minutes
  • Serves 2 to 4

INGREDIENTS

3/4 lb

Sirloin or flank is, steak good

2

Bell peppers

1 tbsp

Chinese fermented black beans

2 cloves

Garlic

2

large slices Ginger

1

Onion, small

1/2 cup

Chicken stock

2 tsp

Soy sauce

1 1/2 tsp

Cornstarch

1/2 tsp

Sugar

5 tbsp

Vegetable oil

2 tsp

Chinese rice wine