Beef and Black Beans With Noodles

Ingredients

• ¼ cup julienned green bell pepper
• ¼ pound shredded beef
• 4 ounces cleaned bean sprouts
• 1 teaspoon cornstarch
• 4 tablespoons chicken stock
• 1 tablespoon salted black beans
• 4 ounces fresh Chinese noodles (see note)
• 2 tablespoons plus 2 teaspoons peanut oil
• 1 teaspoon grated ginger
• ½ teaspoon minced garlic
• 2 tablespoons thinly sliced spring onion
• 1 tablespoon oyster sauce

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    517 calories; 23 grams fat; 5 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 6 grams polyunsaturated fat; 52 grams carbohydrates; 4 grams dietary fiber; 4 grams sugars; 24 grams protein; 84 milligrams cholesterol; 352 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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2 servings as part of a Chinese meal

Preparation

1. Cut green pepper into julienne strips about 1/8 inch thick; cut beef into strips 1/8 inch wide, 2 inches long and about 1/8 inch thick.
2. Remove heads and tails from bean sprouts, and rinse.
3. Mix cornstarch with a little chicken stock to make paste; then stir in remaining stock.
4. Rinse black beans to remove salt; drain.
5. Cook noodles in boiling water until tender, 1 to 2 minutes, depending on thickness of noodles. Drizzle with 2 teaspoons peanut oil.
6. Heat 2 tablespoons peanut oil in a wok until it shimmers; stir-fry black beans, ginger and garlic for 30 seconds; add beef and green pepper and stir-fry until beef loses its color.
7. Add bean sprouts and spring onion and stir-fry.
8. Make a well in center and stir in chicken stock mixture and oyster sauce; stir-fry until mixture thickens slightly.
9. Remove from heat and stir in drained noodles.

• If fresh Chinese noodles are unavailable, use very thin fresh Italian noodles.

19 minutes