STIR FRIED BLACKEYES AND BEEF
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 can (15 ounces) Blackeyes, rinsed, drained (or 1 1/2 cups cooked dry-packaged Blackeyes) 2/3 cup reduced-sodium beef broth 4 teaspoons cornstarch 1 1/2 cups halved cherry tomatoes Salt and pepper, to taste 3 cups cooked wild rice or white rice, hot (for serving)
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.
NOTE: Although B.E.A.N. recipes usually call for a specific variety, any canned or dry-packaged bean variety can be easily substituted for another.
Makes 4 servings Source: American Dry Bean Board |