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Beef with Salted Black Beans and Peppers

Serves: 4

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   1 pound beef flank steaks or boneless sirloin steak
   1 tablespoon vegetable oil
   1 teaspoon cornstarch
   1/2 teaspoon salt
   Dash white peppers
   3 tablespoons salted black beans
   1 green bell peppers
   1 red bell pepper
   3 tablespoons vegetable oil
   2 tablespoons vegetable oil
   2 teaspoons finely chopped ginger root
   2 teaspoons finely chopped garlic
   1 teaspoon sugar


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Trim fat from beef steak; cut beef with grain into 2-inch strips. Cut strips across grain into 1/8-inch slices. Toss beef, 1 tablespoon oil, the cornstarch, salt and white pepper in medium bowl. Cover and refrigerate 30 minutes.

Place beans in small bowl; cover with warm water. Stir beans about 2 minutes to remove excess salt. Remove beans from water; drain well. Cut bell peppers into 3/4-inch squares.

Heat wok until very hot. Add 3 tablespoons vegetable oil; tilt wok to coat side. Add beef; stir-fry 2 minutes or until beef is brown. Remove beef from wok.

Heat wok until very hot. Add 2 tablespoons oil; tilt wok to coat side. Add beans, gingerroot and garlic; stir-fry 30 seconds. Add bell peppers, beef and sugar; stir-fry 1 minute.

4 or 5 servings

From "Betty Crocker's New Chinese Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Beef with Salted Black Beans and Peppers is from the Cook'n Chinese collection. Click here to get this CD or download the recipes right now!

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