Black Bean Beef with Green Beans

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

1. 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.
2. To prepare bean mixture, combine beans through red pepper in a bowl. Set aside.
3. To prepare sauce, combine soy sauce through cornstarch in a medium bowl, stirring with a whisk. Set aside.
4. Place green beans in a large saucepan of boiling water; cook 4 minutes. Drain and plunge beans into ice water; drain.
5. 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.