Black Bean Beef With Green Beans
- 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
- 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.
flank steak, cornstarch, soy sauce, garlic, sake, fermented black beans, garlic, fresh ginger, red pepper, soy sauce, sake, chicken broth, sugar, cornstarch, green beans, vegetable oil, red onion, red bell pepper, rice
Taken from www.myrecipes.com/recipe/black-bean-beef-with-green-beans (may not work)