Ingredients
1 lb. top round steak, cut to 3/4 to 1-inch thick
1 Tbsp. cornstarch
1/2 tsp. sugar
1/4 tsp. ginger
1/4 c. soy sauce
3 medium green peppers
3 small tomatoes
2 Tbsp. oil
1 clove garlic, minced
1/4 c. water
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Chinese gongfu tea tray — drainage system for tea ceremony
Lidded cup for gongfu-style Chinese tea brewing
Fermented aged tea — earthy, complex, pairs with rich foods
Jasmine-scented green tea — drinking, tea-smoked duck, desserts
Dried wolfberries — Chinese soups, tea, congee, trail mix
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Partially freeze steak to firm and slice diagonally across grain into very thin strips. Combine cornstarch, sugar and ginger and stir in soy sauce. Pour mixture over meat and stir. Cut green peppers into strips and cut tomatoes into wedges. Quickly brown beef strips (1/3 at a time) in hot oil and remove from pan. Reduce heat; add green peppers, garlic and water to pan and cook until tender-crisp 5 to 6 minutes. Stir in meat and tomatoes and heat. Serves 4.