Made with sweet peppers and flavoured with Asian soy and hoisin sauce, this stir-fry is an ideal topping over noodles and steamed rice.
- Portion size 4 servings
- Credits : Canadian Living Magazine: March 2005
Seed, core and cut red pepper into thin strips; set aside.
In wok or large skillet, stir-fry beef over high heat until no longer pink, about 3 minutes. Using slotted spoon, transfer beef to plate.
Drain fat from wok; add oil. Stir-fry garlic, ginger, salt and pepper over medium heat until fragrant, about 1 minute. Add green beans, red pepper and 2 tbsp (25 mL) water; cover and steam until beans and pepper are tender-crisp, 3 minutes.
Return beef and any juices to wok. Whisk together beef stock, hoisin sauce, soy sauce and cornstarch; stir into wok. Bring to boil; boil, stirring, until sauce is thickened and glossy, about 1 minute. Sprinkle with green onions.
Nutritional facts <b>Per serving:</b> about
- Sodium 1092 mg
- Protein 26 g
- Calories 339.0
- Total fat 18 g
- Cholesterol 63 mg
- Saturated fat 6 g
- Total carbohydrate 20 g
- Iron 28.0
- Folate 19.0
- Calcium 6.0
- Vitamin A 17.0
- Vitamin C 98.0