Recipe: Stir Fried Blackeyed Peas and Beef

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