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Szechwan Crispy Beef and Green Beans

This dish could be served on rice noodles, rice or it's a great stand alone for a carb counter.



Serves: 4
Preparation Time: 20 minutes
Cook Time: 15 minutes

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Nutritional Information
 
Szechwan Crispy Beef and Green Beans

  • 2 tbsp (30 mL) peanut or other oil
  • 1 1/2 lbs (750 g) top sirloin steak, cut into strips against the grain, or pre-cut stir-fry strips
  • 1 egg white, beaten until frothy
  • 1/2 cup (125 mL) cornstarch
  • 1 (355 mL) bottle VH® Szechwan or Asian 5 Spice Stir-Fry Sauce
  • 1 tsp (5 mL) sesame oil
  • 1 lb (500 g) green beans
  • 3/4 cup (175 mL) sliced sweet red pepper
  • Sesame seeds or chopped green onion (optional)

Per Serving: 434g (Serves: 4)


Amount % Daily Value
Calories 870
Total Fat (g) 49 75%
Saturated Fat (g) 17 85%
+ Trans Fat (g) 0
Cholesterol (mg) 165 55%
Sodium (mg) 1480 62%
Carbohydrates (g) 54 18%
Fibre (g) 3 12%
Sugars (g) 28
Protein (g) 50


Source: ESHA Nutrient Database

Visit www.esha.com for more information
 
 

  1. Heat oil in non-stick wok or large skillet over medium-high heat. Toss beef strips with egg white in bowl; remove. Coat with cornstarch. Fry in hot oil, in batches, until crispy. (Add more oil as needed.) Remove with slotted spoon to paper towels or cooling rack; keep warm.

  2. Heat together Szechwan sauce, sesame oil and green beans in wok. Add red pepper and cook until beans are tender crisp.

  3. Remove veggies to platter with tongs, top with crispy beef, then spoon remaining sauce from wok over beef. Sprinkle with sesame seeds or green onion, if desired.