Black Bean Beef and Vegetable Stir-Fry

Black Bean Beef and Vegetable Stir-Fry Image by: Black Bean Beef and Vegetable Stir-Fry Author: Canadian Living

Beef strips mixed with black bean sauce makes this a savoury, slightly peppery main course. Serve over steamed white rice.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: October 2009

Ingredients

  • 12 oz beef flank marinating steak thinly sliced across the grain
  • 1/2 teaspoon pepper
  • 1 cup sodium-reduced beef broth
  • 3 tablespoons black bean sauce
  • 1 tablespoon cornstarch
  • 2 tablespoons vegetable oil
  • 2 cloves garlic minced
  • 1 tablespoon minced gingerroot
  • 2 cups broccoli florets
  • 2 sweet orange peppers cut into chunks
  • 1 white onion cut into chunks
  • 1 teaspoon sesame oil

Method

Sprinkle beef with pepper. In bowl, whisk together broth, black bean sauce and cornstarch. Set aside.

In wok or skillet, heat half of the oil over medium-high heat; stir-fry beef until browned but still pink inside, about 3 minutes. Transfer to plate.

Add remaining oil to wok; stir-fry garlic and ginger for 30 seconds. Add broccoli, peppers and onion; stir-fry for 2 minutes. Cover and steam for 2 minutes.

Return beef and any accumulated juices to wok. Add black bean mixture; stir-fry until slightly thickened, about 3 minutes. Drizzle with sesame oil.

More black bean recipes:

Nutritional facts Per serving: about

  • Sodium 409 mg
  • Protein 22 g
  • Calories 307.0
  • Total fat 16 g
  • Potassium 739 mg
  • Cholesterol 40 mg
  • Saturated fat 4 g
  • Total carbohydrate 20 g

%RDI

  • Iron 18.0
  • Fibre 0.0
  • Folate 20.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 5.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 21.0
  • Vitamin C 193.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Black Bean Beef and Vegetable Stir-Fry

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