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Beef was a scarce commodity in Taipei dishes when I was there. Therefore, it was used sparingly, and the flavor was intensified when served. This recipe comes close to capturing the remembered taste...
- 1 1⁄2 tablespoons peanut oil
- 1 -2 garlic clove, crushed
- 1 lb round steak, cut in 1/8-inch strips
- 1 teaspoon salt
- 1⁄2 teaspoon msg
- 1⁄8 teaspoon black pepper (or to taste)
- 1 cup chicken broth or 1 cup chicken bouillon
- 2 tablespoons cornstarch
- 1 1⁄2 tablespoons light soy sauce
- 2 tablespoons water
- 1 -1 1⁄2 cup bell pepper, thinly slivered lenghtwise
- 1 teaspoon fresh ginger, finely chopped
- Bring wok or deep pan to high heat; add oil and garlic. When garlic turns brown, remove. Add beef strips, fry a few minutes until color disappears. Add salt, MSG, pepper, and soup stock. Cook for another half minute or so, and add mixture of cornstarch, soy sauce and water. Cook, stirring slowly, until sauce thickens. Add peppers and ginger, and continue to stir until peppers are heated thouroughly; no more than a couple minutes -- The peppers must remain crispy --
- Serve over steamed rice -- (This takes more time than the recipe, so it should be started in advance.).