Beef and Green Bean Stir-Fry
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 339 |
| pro | 26 g |
| total fat | 18 g |
| sat. fat | 6 g |
| carb | 20 g |
| fibre | 3 g |
| chol | 63 mg |
| sodium | 1.092 mg |
| % RDI: | - |
| calcium | 6% |
| iron | 28% |
| vit A | 17% |
| vit C | 98% |
| folate | 19% |
Suggested Recipes
-
1 sweet red or green pepper
1 lb (500 g) lean ground beef
1 tbsp (15 mL) vegetable oil
2 cloves garlic, minced
1 tbsp (15 mL) minced gingerroot
1/4 tsp (1 mL) each salt and pepper
3 cups (750 mL) diagonally halved trimmed green beans
1/2 cup (125 mL) beef stock
1/4 cup (50 mL) hoisin sauce
2 tbsp (25 mL) soy sauce
1 tbsp (15 mL) cornstarch
2 green onions, thinly sliced
Preparation:
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.
Tags:
Main Course; Meat-Beef; Vegetables; Stir-fry; Make It Tonight;
Source
Canadian Living Magazine: March 2005
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