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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%

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