In a Work
Beef with Tomatoes & Green Beans in Black Bean Sauce
¼ cup water
2 tablespoons black bean sauce
1 tablespoon pure maple syrup
2 teaspoons cider vinegar
2 teaspoons canola oil
¾ pound beef top round, trimmed and thinly sliced
3 garlic cloves, thinly sliced
¾ pound green beans, trimmed and cut in half on diagonal
1 pint assorted color mini heirloom tomatoes or cherry tomatoes, halved
2 cups hot cooked brown rice
1 Whisk together water, black bean sauce, maple syrup, and vinegar in small bowl.
2 Heat wok or large deep nonstick skillet over high heat until a drop of water sizzles in pan. Add oil and swirl to coat wok. Add beef and stir-fry until browned, about 4 minutes; transfer to plate.
3 Add garlic to wok and stir-fry until fragrant, about 30 seconds. Add green beans and stir-fry until crisp-tender, about 5 minutes. Add tomatoes and stir-fry 2 minutes.
4 Return beef to wok along with black bean sauce mixture; stir-fry until heated through, about 1 minute longer. Serve over rice.
PER SERVING (1 cup beef mixture and ½ cup rice): 308 Cal, 7 g Fat, 2 g Sat Fat, 0 g Trans Fat, 42 mg Chol, 89 mg Sod, 36 g Carb, 5 g Sugar, 5 g Fib, 25 g Prot, 59 mg Calc.
FYI During late summer and early fall, farmers’ markets offer containers filled with a mix of yellow, green, red, and burgundy mini heirloom tomatoes. They are very sweet and very flavorful.