Black Bean Beef with Green Beans

black-bean-beef Recipe
Leigh Beisch
Fermented black beans are small black soy beans preserved in salt. Find them in Asian markets.

Yield:

serves 6 (serving size: 1 1/3 cups beef mixture and 3/4 cup rice)

Nutritional Information

Calories 538
Caloriesfromfat 29 %
Fat 17.6 g
Satfat 3.5 g
Monofat 4.8 g
Polyfat 7.5 g
Protein 22 g
Carbohydrate 67 g
Fiber 4.7 g
Cholesterol 29 mg
Iron 5.5 mg
Sodium 650 mg
Calcium 65 mg

Ingredients

1 (12-ounce) flank steak, trimmed
1 tablespoon cornstarch
3 tablespoons low-sodium soy sauce
2 tablespoons minced garlic
2 tablespoons sake (rice wine)
Bean Mixture:
1/4 cup fermented black beans, rinsed and drained
3 tablespoons minced garlic
3 tablespoons minced fresh ginger
1 teaspoon crushed red pepper
Sauce:
3 tablespoons low-sodium soy sauce
1/4 cup sake (rice wine)
3/4 cup fat-free, less-sodium chicken broth
1 1/2 tablespoons sugar
1 1/2 teaspoons cornstarch
Stir-fry:
4 cups (2-inch) cut green beans (about 12 ounces)
5 tablespoons vegetable oil, divided
2 1/2 cups vertically sliced red onion
2 cups red bell pepper strips
4 1/2 cups hot cooked long-grain rice

Preparation

Cut steak with the grain into 2-inch-thick slices. Cut slices diagonally into thin strips. Combine steak and cornstarch through sake in a large bowl; stir to coat. Cover and marinate in refrigerator 20 minutes.

To prepare bean mixture, combine beans through red pepper in a bowl. Set aside.

To prepare sauce, combine soy sauce through cornstarch in a medium bowl, stirring with a whisk. Set aside.

Place green beans in a large saucepan of boiling water; cook 4 minutes. Drain and plunge beans into ice water; drain.

To prepare stir-fry, heat 3 tablespoons vegetable oil in a large nonstick skillet or wok over medium-high heat. Drain beef; discard marinade. Add beef to pan; stir-fry 2 minutes. Remove beef from pan. Wipe pan with paper towels. Heat 2 tablespoons vegetable oil in pan. Stir-fry bean mixture and onion 1 minute. Add bell pepper; stir-fry 1 1/2 minutes. Add green beans and sauce mixture. Bring to a boil; cook 4 minutes or until thick. Stir in beef. Serve with rice.

September 2001
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