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Photo: Jason Donnelly
Active Time:25 minsTotal Time:25 minsServings:4Jump to Nutrition Facts
Active Time:25 minsTotal Time:25 minsServings:4
Active Time:25 mins
Active Time:
25 mins
Total Time:25 mins
Total Time:
Servings:4
Servings:
4
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients½cuplow-sodium beef broth2tablespoonsblack bean-garlic sauce (see Tip) or oyster sauce2tablespoonsShaoxing rice wine or dry sherry4teaspoonscornstarch, divided1poundskirt or flank steak, trimmed and thinly sliced across the grain3tablespoonspeanut or canola oil, divided1poundasparagus, trimmed and cut into 2-inch pieces1largered bell pepper, thinly sliced2scallions, thinly sliced, whites and greens separated2clovesgarlic, minced
Cook Mode(Keep screen awake)
Ingredients
½cuplow-sodium beef broth
2tablespoonsblack bean-garlic sauce (see Tip) or oyster sauce
2tablespoonsShaoxing rice wine or dry sherry
4teaspoonscornstarch, divided
1poundskirt or flank steak, trimmed and thinly sliced across the grain
3tablespoonspeanut or canola oil, divided
1poundasparagus, trimmed and cut into 2-inch pieces
1largered bell pepper, thinly sliced
2scallions, thinly sliced, whites and greens separated
2clovesgarlic, minced
DirectionsWhisk broth, black bean (or oyster) sauce, Shaoxing (or sherry) and 2 teaspoons cornstarch in a small bowl. Toss steak with the remaining 2 teaspoons cornstarch in a medium bowl.Heat 2 tablespoons oil in a large flat-bottom wok or cast-iron skillet over medium-high heat. Add the steak and cook, stirring once, until browned, 4 to 5 minutes. Transfer to a clean plate.Add the remaining 1 tablespoon oil, asparagus and bell pepper to the pan; cook, stirring occasionally, until almost tender, about 4 minutes. Stir in scallion whites and garlic; cook, stirring, until fragrant, about 30 seconds. Whisk the sauce and add it to the pan along with the steak. Cook, stirring occasionally, until the sauce thickens, about 1 minute. Garnish with scallion greens.TipBlack bean-garlic sauce, a thick condiment made with garlic and fermented black beans, brings umami, salty, earthy flavor to this stir-fry. Find it in most well-stocked grocery stores and Asian markets.Originally appeared: EatingWell Magazine, April 2021
Directions
Whisk broth, black bean (or oyster) sauce, Shaoxing (or sherry) and 2 teaspoons cornstarch in a small bowl. Toss steak with the remaining 2 teaspoons cornstarch in a medium bowl.Heat 2 tablespoons oil in a large flat-bottom wok or cast-iron skillet over medium-high heat. Add the steak and cook, stirring once, until browned, 4 to 5 minutes. Transfer to a clean plate.Add the remaining 1 tablespoon oil, asparagus and bell pepper to the pan; cook, stirring occasionally, until almost tender, about 4 minutes. Stir in scallion whites and garlic; cook, stirring, until fragrant, about 30 seconds. Whisk the sauce and add it to the pan along with the steak. Cook, stirring occasionally, until the sauce thickens, about 1 minute. Garnish with scallion greens.TipBlack bean-garlic sauce, a thick condiment made with garlic and fermented black beans, brings umami, salty, earthy flavor to this stir-fry. Find it in most well-stocked grocery stores and Asian markets.
Whisk broth, black bean (or oyster) sauce, Shaoxing (or sherry) and 2 teaspoons cornstarch in a small bowl. Toss steak with the remaining 2 teaspoons cornstarch in a medium bowl.
Heat 2 tablespoons oil in a large flat-bottom wok or cast-iron skillet over medium-high heat. Add the steak and cook, stirring once, until browned, 4 to 5 minutes. Transfer to a clean plate.
Add the remaining 1 tablespoon oil, asparagus and bell pepper to the pan; cook, stirring occasionally, until almost tender, about 4 minutes. Stir in scallion whites and garlic; cook, stirring, until fragrant, about 30 seconds. Whisk the sauce and add it to the pan along with the steak. Cook, stirring occasionally, until the sauce thickens, about 1 minute. Garnish with scallion greens.
Tip
Black bean-garlic sauce, a thick condiment made with garlic and fermented black beans, brings umami, salty, earthy flavor to this stir-fry. Find it in most well-stocked grocery stores and Asian markets.
Originally appeared: EatingWell Magazine, April 2021
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Nutrition Facts(per serving)350Calories22gFat12gCarbs26gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
