Blackeye Peas & Beef
(Serves 4)
12 oz. beef, eye of round
1 cup scallions (green onions), chopped
1 large clove of garlic, minced
2 tablespoons olive oil
2 cups broccoli florets (if frozen, thaw them first)
1½ cups blackeye or crowder peas (if canned, drain & rinse them first)
2/3 cup beef broth, low sodium, defatted
4 teaspoons cornstarch
1½ cups tomatoes, chopped
¼ teaspoon black pepper
¼ teaspoon salt
3 cups wild rice, cooked
Stir-fry beef, onion, and garlic in oil in a wok or large skillet until beef is browned, 3 to 5 minutes. Add broccoli and stir-fry 2 to 3 minutes. Add blackeye peas and cook, covered, over medium heat until broccoli is crisp-tender, 3 to 4 minutes.
Mix beef broth and cornstarch; add to the 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.
Calories
|
415
|
Protein (g)
|
28.3
|
Cholesterol (mg)
|
45
|
Fat (g)
|
11.9
|
Carbs (g)
|
48.5
|
Sodium (mg)
|
284
|
Calories from:
|
Fat
|
26%
|
Carbs
|
46.7%
|
Protein
|
27.3%
|
|