Pepper Steak

• 2 pounds lean flank steak
• 4 tablespoons soy sauce
• 3 tablespoons cornstarch
• 2 tablespoons sugar
• 9 tablespoons peanut oil, approximately
• 3 tablespoons fermented black beans
• 2 cups water
• 3 garlic cloves, peeled
• Salt
• 3 large green peppers, cored and seeded, cut into eighths
• 4 medium-size firm red tomatoes, quartered

1. Rinse flank steak and pat dry.
2. Trim fat (if any) off steak.
3. Cut into 3 pieces lengthwise.
4. Slice across grain into 1/4- to 1/2-inch pieces.
5. Marinate meat in soy sauce, 2 tablespoons cornstarch, sugar and 4 tablespoons oil.
6. Set aside 1 hour.
7. Soak black beans in 1 cup cold water 10 to 15 minutes.
8. Chop garlic finely.
9. Drain beans and add garlic.
10. Chop beans and garlic together more finely.
11. Set aside.
12. Heat 3 to 4 tablespoons oil in wok or large skillet until smoking hot.
13. Shake wok so oil coats entire surface.
14. Add 1 tablespoon salt to oil.
15. Add steak and stir-fry quickly on high flame 3 to 4 minutes, until pink.
16. Remove meat to plate.
17. Add 1 tablespoon oil to wok.
18. Add bean and garlic mixture; stir-fry 30 seconds over low flame.
19. Increase flame to high.
20. Add peppers and stir-fry green peppers 1 minute.
21. Add remaining 1 cup water and 1 tablespoon cornstarch, stirring mixture until blended.
22. Lower flame to medium; let peppers cook until water and cornstarch have thickened.
23. Add tomatoes and mix with peppers.
24. Cover and cook 10 to 15 minutes, being careful not to let tomatoes turn too soft.
25. Add salt to taste.
26. Uncover, return steak to wok and mix thoroughly.
27. Stir-fry over high flame 1 to 2 minutes.
28. Serve.

lean flank, soy sauce, cornstarch, sugar, peanut oil, fermented black beans, water, garlic, salt, green peppers, red tomatoes

Taken from cooking.nytimes.com/recipes/9917 (may not work)