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Categories:
olive oil black bean sauce steak fillet red chili pepper onions yellow bell peppers beef stock cornstarch
Viewed: 39 - Published at: 7 years agoIngredients
- 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)
Method
- Heat oil in a nonstick saute pan over a high heat until hot.
- 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.
- Mix in the chili, onion, and yellow bell peppers and stir-fry for about 1 - 2 minutes.
- Add the hot stock and bring to a boil.
- Slowly stir in the cornstarch paste until the sauce has thickened and become transparent.
- Serve immediately.
- Healthy Tip: Lean beef, such as fillet and round steak, is an excellent source of irod, which is needed for healthy blood.
- Trimming excess visible fat ensures that this dish is low in fat.
