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1
In a medium bowl, combine the wine, ginger juice, cornstarch and white pepper.
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2
Add the beef and toss well.
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3
Set aside to marinate for 20 minutes.
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4
Combine all of the ingredients in a small bowl.
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5
Set a wok or large skillet over high heat for 30 seconds.
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6
Add 1 teaspoon of the peanut oil and stir to coat the wok.
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7
When a wisp of white smoke appears, add the minced ginger and stir-fry for 10 seconds.
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8
Add the peppers and stir-fry for 45 seconds.
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9
Add 1 tablespoon of the stock and stir-fry until the peppers turn bright green, about 2 minutes.
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10
Transfer the peppers to a plate.
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11
Return the wok to the burner and add the remaining 1 teaspoon peanut oil; stir to coat the wok.
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12
When a wisp of white smoke appears, add the black beans and garlic and stir-fry until fragrant, about 45 seconds.
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13
Add the beef and the marinade; spread the meat in an even layer and let cook undisturbed for 30 seconds.
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14
Turn the beef, add the remaining 1 tablespoon of stock and stir well.
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15
Return the peppers to the wok and stir-fry for 1 minute.
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16
Make a well in the center of the wok, pushing everything up the sides slightly; stir the sauce and pour it in.
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17
Stir until the sauce boils and thickens, about 1 minute.
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18
Add a pinch of salt and serve hot.
