Instructions: Place beef in a bowl with combined marinade ingredients. Allow to rest for 20 minutes. Heat wok over high heat for 30 seconds. Add 1 teapoon peanut oil and coat wok. When a wisp of white smoke appears, add minced ginger, stir briefly. Add peppers, stir and cook for 45 seconds, then add 1 tablespoon of stock and mix well. When peppers turn bright green, turn off heat, remove from wok, reserve. Combine the sauce ingredients in a bowl and set aside.

Wipe off wok and spatula with a paper towel. Turn heat back to high, add remaining teaspoon peanut oil, coat wok. When a wisp of white smoke appears, add garlic and black beans. Stir and cook for 45 seconds, or until their aroma is released. Add beef and marinade, spread in a thin layer.

Cook for 30 seconds, turn over and stir together. Add wine and mix well.

Add remaining stock and mix well. Add reserved peppers, stir-fry together 1 minute, until very hot. Make a well in the mixture, stir sauce, pour in.

Cook until sauce thickens and begins to bubble. Turn off heat, transfer to a heated dish and serve with cooked rice.

Yield:6 servings

serving(without rice)

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