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Beef with Salted Black Beans and Peppers |
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Serves: 4
Print this Recipe
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.
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