Chinese: Beef With Green Pepper (Lot Tzu Ngow Roh)

This classic Chinese home-style dish, known as Lot Tzu Ngow Roh, delivers a perfect balance of textures and flavors. Thinly sliced beef is velvety and tender, coated in a light, savory sauce made with chicken broth and soy sauce. The star ingredient, fermented black beans, provides a salty, pungent depth that pairs beautifully with the fresh crunch of green peppers and the aromatic punch of ginger and garlic. It is a quick, satisfying meal that captures the essence of traditional Cantonese cooking. Ideal for weeknight dinners or as a robust side dish, this recipe brings authentic restaurant-quality flavor to your table with simple ingredients and high-heat stir-frying techniques.

Cooking Method: Stir Frying

Cuisine: Chinese

Courses: Main Courses

Difficulty: Advanced

Servings: 1

Calories: 182.7

Description

This classic Chinese home-style dish, known as Lot Tzu Ngow Roh, delivers a perfect balance of textures and flavors. Thinly sliced beef is velvety and tender, coated in a light, savory sauce made with chicken broth and soy sauce. The star ingredient, fermented black beans, provides a salty, pungent depth that pairs beautifully with the fresh crunch of green peppers and the aromatic punch of ginger and garlic. It is a quick, satisfying meal that captures the essence of traditional Cantonese cooking. Ideal for weeknight dinners or as a robust side dish, this recipe brings authentic restaurant-quality flavor to your table with simple ingredients and high-heat stir-frying techniques.

Ingredients

Steak, thinly sliced
Cornstarch
Cornstarch
Chicken broth
Soy Sauce
Soy sauce
Rice Wine
Sugar
Oil
Chinese black beans
Green peppers
Onion
Oil
Garlic
Salt
Ginger

Directions

1
Cut the steak against the grain into 1/4-inch thick slices, about 2 inches long.
2
In a bowl, combine the cornstarch, soy sauce, rice wine, sugar, and oil to make the marinade.
3
Pour the marinade over the beef slices, toss to coat evenly, and let stand for 15 minutes.
4
Cut the green peppers in half, remove seeds, and slice into 1/4-inch strips.
5
Slice the onion into thin wedges.
6
Smash, peel, and mince the garlic clove.
7
Peel the ginger slice and mince it finely.
8
Rinse the fermented black beans lightly and mash them coarsely.
9
In a small cup, whisk together the cornstarch, chicken broth, soy sauce, and sugar to create the sauce.
10
Heat a wok or large skillet over high heat and add oil.
11
Add the marinated beef in a single layer and stir-fry for about 1 minute until just sealed.
12
Remove the beef from the pan and set aside on a plate.
13
Wipe out the pan if necessary and add the remaining oil over high heat.
14
Add the mashed black beans, minced garlic, and ginger; stir-fry for 30 seconds until fragrant.
15
Add the green pepper strips and onion wedges; stir-fry for 2 minutes until crisp-tender.
16
Return the beef to the skillet.
17
Give the cornstarch sauce mixture a quick stir and pour it into the pan.
18
Cook and stir continuously for about 1 minute until the sauce thickens and coats the ingredients.
19
Serve immediately while hot.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 182.7kcal

% Daily Value *
Total Fat 9.6g15%
Saturated Fat 3.9g20%
Cholesterol 46.5mg16%
Sodium 114.7mg5%
Total Carbohydrate 5.9g2%
Dietary Fiber 1.5g6%
Sugars 2.3g
Protein 17.4g35%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: beef, green pepper, fermented black beans, stir fry, chinese cuisine, cantonese, ginger, garlic, soy sauce, cornstarch, onion, rice wine, umami, quick dinner, home style, tender beef, asian cooking, vegetables, savory, wok

Read it online: https://www.chefs-mate.com/recipe/chinese-beef-with-green-pepper-lot-tzu-ngow-roh/