Stir Fried Blackeyes and Beef
A hearty, satisfying dish of stir-fried beef and blackeyed peas with green onions and cherry tomatoes.
12 ounces boneless beef eye of round or sirloin steak, cut into 1 1/2-inch strips
4 green onions and tops, sliced
2 large cloves garlic, minced
1 to 2 tablespoons vegetable or olive oil
2 cups broccoli florets
1 (15-ounce) can blackeyes or 1 1/2 cups cooked blackeyes, rinsed, drained
2/3 cup reduced-sodium beef broth
4 teaspoons cornstarch
1 1/2 cups halved cherry tomatoes
Salt and ground black pepper, to taste
Hot cooked wild rice or white rice for accompaniment
- Stir-fry beef, onion, and garlic in oil in wok or large skillet until beef is browned, 3 to 5 minutes. Add broccoli and stir-fry 2 to 3 minutes. Add blackeyes and cook, covered, over medium heat until broccoli is crisp-tender, 3 to 4 minutes.
- Mix beef broth and cornstarch; add to skillet and heat to boiling. Boil, stirring constantly, until thickened, about 1 minute. Add tomatoes; cook 1 to 2 minutes longer.
- Season to taste with salt and pepper. Serve over rice.
Makes 4 servings.
Nutritional Information Per Serving (1/4 of recipe): Calories 360; Fat 7g; % Calories from Fat 17; Carbohydrate 50g; Folate 189mcg; Sodium 591mg; Protein 29g; Dietary Fiber 8g; Cholesterol 41mg
Recipe provided courtesy of The Bean Education & Awareness Network.