Black Pepper Beef with Green Beans
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
1 pound green beans, ends snapped off and strings removed3/4 pound flank steak, trimmed4 tablespoons dark soy sauce or soy sauce2 tablespoons Oyster sauce1 tablespoons cornstarch2 tablespoons chicken stock1/4 teaspoon sesame oil2 teaspoons rice wine vinegar1 teaspoon sugar2 teaspoons coarsely ground black pepper3 tablespoons canola oil1/4 cup water2 slices unpeeled fresh ginger1 medium onion, sliced
1. Snap green beans into halves or thirds to make pieces about 2 1/2 inches long.
2. Slice steak with the grain into 2-inch-wide strips. Then slice the strips across the grain into 1/8-inch-thick slices.
3. Whisk together soy and oyster sauce, stock, rice wine vinegar, sesame oil, sugar and black pepper in a medium bowl. Reserve half of sauce and add cornstarch. Add beef to remaining sauce and mix well.
4. Heat 1 tablespoon oil in a wok or stir-fry pan over high heat until oil is hot but not smoking. Test by dipping a spatula in the beef mixture and then into the oil; it should sizzle. Add green beans and stir about 1 minute. Add water and reduce heat to medium. Cover and cook until tender-crisp, 6 to 9 minutes. Transfer beans and liquid to a shallow dish.
5. Add remaining oil to pan and increase heat to high. Add ginger and stir until oil is hot and ginger sizzles. Add onion and stir constantly 1 minute. Stir beef mixture and add to pan. Add remaining sauce. Cook, stirring, until beef is no longer pink, about 2 minutes.
6. Return beans and liquid to pan and stir until mixed well and heated thoroughly, about 30 seconds. Discard ginger.
Serving Size: 5 servings
Number of Servings: 5
Recipe submitted by SparkPeople user MILLIEBEAN.
2. Slice steak with the grain into 2-inch-wide strips. Then slice the strips across the grain into 1/8-inch-thick slices.
3. Whisk together soy and oyster sauce, stock, rice wine vinegar, sesame oil, sugar and black pepper in a medium bowl. Reserve half of sauce and add cornstarch. Add beef to remaining sauce and mix well.
4. Heat 1 tablespoon oil in a wok or stir-fry pan over high heat until oil is hot but not smoking. Test by dipping a spatula in the beef mixture and then into the oil; it should sizzle. Add green beans and stir about 1 minute. Add water and reduce heat to medium. Cover and cook until tender-crisp, 6 to 9 minutes. Transfer beans and liquid to a shallow dish.
5. Add remaining oil to pan and increase heat to high. Add ginger and stir until oil is hot and ginger sizzles. Add onion and stir constantly 1 minute. Stir beef mixture and add to pan. Add remaining sauce. Cook, stirring, until beef is no longer pink, about 2 minutes.
6. Return beans and liquid to pan and stir until mixed well and heated thoroughly, about 30 seconds. Discard ginger.
Serving Size: 5 servings
Number of Servings: 5
Recipe submitted by SparkPeople user MILLIEBEAN.
Nutritional Info Amount Per Serving
- Calories: 243.4
- Total Fat: 14.5 g
- Cholesterol: 24.6 mg
- Sodium: 833.6 mg
- Total Carbs: 11.6 g
- Dietary Fiber: 3.5 g
- Protein: 17.6 g
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