Friday, September 20, 2013

Lunch Week 32: Black Bean and Garlic Beef and String Beans

So every Sunday, I head over to the kitchen to whip up a big batch of food for lunch the next week. Yes, I brown bag. And I almost always do it every week unless I become too busy to even buy cold cuts from the deli. I do it for several reasons being health, finance, and laziness. Now, you may think that spending hours on a day off to prep and cook five meals at once is hardly lazy. But let me remind you, I hate it when the time comes to decide what to eat for lunch every day. I work in Midtown so the choices are endless. My problem, the more choices, the harder it is for me. So it's much easier for me to have my lunch ready and already decided.

So my lunch for the week: Black Bean and Garlic Beef and String Beans
Marinated beef with fermented black beans and minced garlic (a whole bulb!) stir fried until almost cooked through. Remove, add mushrooms and season again. Add a couple spoonfuls of prepared black bean and garlic sauce. Allow to cook down and absorb the meat juices. Add trimmed string beans (I prefer haricot vert). Cook for a few minutes, toss to around. Then reintroduce beef again. Toss to combine. Add some corn starch mixed with cold water to thicken sauce. And done!

This dish is best served over rice to absorb all that great sauce. But I'm still working on eating less carbohydrates and so I omitted it.
Also, you can change out the proteins to whatever you like. It works well with chicken and pork too. Shrimp is okay but I would avoid fish.

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