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Second Course:

1 (10 oz.) beef flank steak
1/4 tsp. salt
1 Tbsp. soy sauce or light soy
1 Tbsp. rice wine or dry
sherry may be used
1 tsp. sugar
1 Tbsp. cornstarch
1 small green bell pepper
1 medium onion
1/4 c. vegetable oil
2 tsp. grated ginger root
2 green onions, chopped fine
1 or 2 red or green chilies,
1 1/2 Tbsp. fermented black
beans, crushed into 1 Tbsp.
rice wine (black bean sauce
may be used, but taste will

Cut beef into thin slices. In a medium bowl, combine
sliced beef, salt, soy sauce, wine, sugar and cornstarch.
Slice green pepper and onion into 1-inch squares. Preheat wok
over high heat. Add oil. When oil smokes add seasoned beef.
Stir-fry a few seconds, then remove beef to warm plate. To
same oil add ginger root, green onions, chilies and green
pepper and onion squares. Stir-fry for a few seconds. Add
crushed black bean mixture and cooked beef. Stir-fry 1 minute.
Serve immediately with thin pancakes or white rice. Serves 4.

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