Tested till perfect Steak and Black Bean Stir-Fry
Steak and Black Bean Stir-Fry
Photography by Matthew Kimura

Steak and Black Bean Stir-Fry

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: February 2006

Recipe2 out of 5 based on 8 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4

Ingredients

  • 12 oz 12oztop sirloin grilling steaktop sirloin grilling steaks
  • 4 tsp 4tspcornstarch
  • 1 tsp 1tspminced gingerroot
  • 1 tsp 1tspwater
  • 2 tbsp 2tbspblack bean garlic sauce
  • 1 tsp 1tsphot pepper sauce
  • 1 tbsp 1tbspvegetable oil
  • 1 1oniononions, sliced
  • 2 2cloves garlic, minced
  • 3/4 cup 3/4cupthinly sliced carrotcarrots
  • 3/4 cup 3/4cupthinly sliced celery
  • 1 can (8 oz/227 mL) 1can (8 oz/227 mL)sliced water chestnutwater chestnuts, drained
  • 1 cup 1cupsnow peasnow peas
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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.

Nutritional Information Per serving: about

cal 229 pro 21g total fat 7g sat. fat 2g
carb 20g fibre 3g chol 40mg sodium 224mg

% RDI:

calcium 4 iron 22 vit A 52 vit C 23
folate 13
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