Chinese: beef with green pepper (lot tzu ngow roh)

1/2 lb Steak, thinly sliced
      1 ts Corn starch
      1 ts soy sauce
      2 ts Rice Wine
    1/4 ts Oil
      2 lg Green peppers
      1 md Onion
      1    Clove garlic
      1 sl Ginger
      4 ts Cornstarch
      1 c  chicken broth
      2 tb soy sauce
    1/4 ts Sugar
      1 tb Chinese black beans
           (Fermented black beans)
      2 tb Oil
    1/2 ts Salt
 
  PREPARATION: Cut steak on the diagonal into 1/4-inch slices each 2 inches
  long.  Mix 1 teaspoon cornstarch, 1 teaspoon soy sauce, 2 teaspoons rice
  wine, 1/4 teaspoon sugar and 1/4 tsp oil.  Pour this mixture over beef, mix
  well, and let stand for 15 minutes.
  
  Cut peppers in half, remove seeds.  Cut into 1/4-inch long strips.  Smash,
  peel, and mince garlic.  Peel and mince ginger root.  In a cup, mix
  together 4 teaspoon cornstarch, 1 cup chicken broth, 2 tablespoon soy
  sauce, and 1/4 teaspoon sugar.  Wash black beans and drain.  Mash.
  
  COOKING: Heat 1 tablespoon of the oil with 1/2 teaspoon salt over high
  heat.  Add beef and stir-fry 1 minute.  Remove beef from pan and set aside.
  Clean the pan.  Heat the other tablespoon of oil over high heat. Add the
  mashed black beans, garlic, and ginger root; stir-fry for about 1 minute.
  Add green pepper and onion.  Stir-fry for 2 minutes.  (The pepper slices
  should remain crisp.)  Return beef to skillet and add the cornstarch
  mixture.  Cook and stir until thickened, about 1 minute. Serve.