Beef With Yellow Bell Peppers and Black Bean Sauce

• 12 tablespoon olive oil
• 2 tablespoons black bean sauce
• 34 lb round steaks or 34 lb steak fillet, sliced
• 1 red chili pepper, deseeded and cut into strips
• 3 12 ounces onions, chopped
• 10 ounces yellow bell peppers, cored, deseeded, and chopped
• 34 cup beef stock, warmed
• 1 teaspoon cornstarch (mixed with 1 T water or stock)

1. Heat oil in a nonstick saute pan over a high heat until hot.
2. Add the black bean sauce and stir-fry for a few seconds; then add the sliced beef and stir-fry for about 1 minute until half-cooled.
3. Mix in the chili, onion, and yellow bell peppers and stir-fry for about 1 - 2 minutes.
4. Add the hot stock and bring to a boil.
5. Slowly stir in the cornstarch paste until the sauce has thickened and become transparent.
6. Serve immediately.
7. Healthy Tip: Lean beef, such as fillet and round steak, is an excellent source of irod, which is needed for healthy blood.
8. Trimming excess visible fat ensures that this dish is low in fat.

olive oil, black bean sauce, steak fillet, red chili pepper, onions, yellow bell peppers, beef stock, cornstarch

Taken from www.food.com/recipe/beef-with-yellow-bell-peppers-and-black-bean-sauce-368214 (may not work)