Serves: 4
Total Calories: 477
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.
This Beef with Salted Black Beans and Peppers recipe is from the Betty Crocker's New Chinese Cookbook Cookbook. Download this Cookbook today.
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