1/2 lb. top round or London broil

beef/pork marinade
2 tbl. Malaysian curry (hot)
1 red pepper
2 tbl. fermented black beans
+ 2 tbl. peanut powder (or peanut butter & sesame oil, 2:1)
3/4 c. broth
1 scallion, chopped fine
1 tbl. oyster sauce
1 tbl. hoisin sauce
corn starch paste
  1. Marinate beef. Cut up pepper.
  2. Fry beef. Add fermented bean paste and peanut powder. Mix well.
  3. Add curry, hoisin, and oyster sauce. Mix well.
  4. Add red pepper. Mix well. Cover 1 minute.
  5. Add broth. Cover 1 minute.
  6. Thicken if necessary. Serve sprinkled with scallions.

This dish usually served over rice noodles.