Wok-Seared Black Pepper Beef with Garlic Green Beans and Jasmine Rice

Tender beef slices quickly wok-seared with aromatic black pepper, paired with fresh, crisp green beans, and served alongside fluffy jasmine rice for a complete, restaurant-quality Chinese meal at home.

• Prep: 20 min
• Cook: 15 min
• Total: 35 min
• Servings: 4
• Cuisine: Chinese
• Difficulty: Medium
• Cost: $5.96/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• High-Protein
• Low-Sugar
• Low-Saturated-Fat
• Low-Fat

Tags

• stir-fry
• savory
• spicy
• rich
• comfort food

Ingredients

• 1 pound flank steak (sliced thin against the grain)
• 1 tablespoon cornstarch
• 2 tablespoon tamari
• 1 tablespoon oyster sauce (gluten-free)
• 1 teaspoon toasted sesame oil (toasted)
• 2 clove garlic (minced)
• 1 fresh ginger (1 inch, grated)
• 2 tablespoon black pepper (freshly cracked)
• 1 tablespoon olive oil
• 1 pound fresh green beans (trimmed)
• 1 red bell pepper (medium, thinly sliced)
• 2 cup jasmine rice (uncooked)
• 2 tablespoon fresh cilantro (chopped)

Instructions

1. In a medium bowl, whisk together the cornstarch, 1 tablespoon of tamari, and 1 teaspoon of toasted sesame oil. Add the sliced flank steak and toss to coat. Let marinate for at least 15 minutes while you prepare other ingredients.
2. Prepare jasmine rice according to package directions. For a light and fluffy rice, rinse the uncooked jasmine rice under cold water until the water runs clear. Combine 2 cups of jasmine rice with 3 cups of water in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all water is absorbed. Let stand covered for 5 minutes, then fluff with a fork.
3. While the beef marinates and rice cooks, prepare the sauce by whisking together the remaining 1 tablespoon tamari, gluten-free oyster sauce, minced garlic, grated fresh ginger, and 1 tablespoon of the freshly cracked black pepper in a small bowl.
4. Heat 1 tablespoon of olive oil in a large wok or skillet over high heat until shimmering. Add the green beans and red bell pepper and stir-fry for 3-4 minutes, until crisp-tender. Remove vegetables from the wok and set aside.
5. Add the marinated flank steak to the hot wok in a single layer. Cook for 1-2 minutes per side until browned and just cooked through. Avoid overcrowding the wok; cook in batches if necessary.
6. Return the cooked green beans and red bell pepper to the wok. Pour the prepared black pepper sauce over the beef and vegetables, tossing quickly to coat, about 1 minute, until the sauce has slightly thickened.
7. Serve the wok-seared black pepper beef and vegetables immediately over the fluffy jasmine rice. Garnish with chopped fresh cilantro, if desired.

Nutrition (per serving)

• Calories: 629
• Protein: 35.7 g
• Carbohydrates: 92.5 g
• Fat: 12.8 g
• Fiber: 4 g
• Sodium: 748 mg
• Saturated Fat: 3.3 g
• Sugar: 6.1 g
• Cholesterol: 76 mg