Steak and Black Bean Stir-Fry
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 229 |
| pro | 21 g |
| total fat | 7 g |
| sat. fat | 2 g |
| carb | 20 g |
| fibre | 3 g |
| chol | 40 mg |
| sodium | 224 mg |
| % RDI: | - |
| calcium | 4 |
| iron | 22 |
| vit A | 52 |
| vit C | 23 |
| folate | 13 |
Ingredients
- 12 oz top sirloin grilling steaks
- 4 tsp cornstarch
- 1 tsp minced gingerroot
- 1 tsp water
- 2 tbsp black bean garlic sauce
- 1 tsp hot pepper sauce
- 1 tbsp vegetable oil
- 1 onion, sliced
- 2 cloves garlic, minced
- 3/4 cup thinly sliced carrots
- 3/4 cup thinly sliced celery
- 1 can (8 oz/227 mL) sliced water chestnuts, drained
- 1 cup snow peas
Preparation
Thinly slice beef across the grain; place in bowl. Add 1 tsp (5 mL) of the cornstarch, ginger and water; toss to coat. In small bowl, stir remaining cornstarch, black-bean-and-garlic sauce, hot pepper sauce and 3/4 cup (175 mL) water. Set aside.
In wok, heat half of the oil over high heat; stir-fry beef until browned, about 1 minute. Transfer to plate. Add remaining oil to wok; stir-fry onion, garlic, carrot, celery and water chestnuts until tender-crisp, 2 minutes. Add snow peas; stir-fry for 1 minute. Add beef and cornstarch mixture; boil until thickened, 1 minute.
Additional information :
Serve with Noodles or Rice
Prepare udon noodles according to package directions.
Or cook rice: In saucepan, bring 1-1/2 cups (375 mL) water to boil; add 3/4 cup (175 mL) rice. Cover and simmer over low heat until tender, about 20 minutes. Makes 4 servings.
Source : Canadian Living Magazine: February 2006
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