Make beef: Trim any fat or gristle from beef and cut along grain into strips about 2 to 3 inches wide. Cut strips across grain into very thin slices. In a bowl, combine beef with remaining ingredients, stirring with your hands until coated well, and marinate at room temperature 30 minutes. Make sauce: In a small bowl stir cornstarch into broth or water to dissolve and stir in remaining sauce ingredients. Rinse and drain black beans. Chop beans and in a small bowl combine with garlic, ginger and red pepper flakes. Heat a wok or deep 12-inch skillet over high heat until hot and add 3 tablespoons oil. Heat oil until it begins to smoke and stir-fry beef until no longer pink and slices separate. Transfer beef with a slotted spoon to a large colander and drain. Wipe out wok or skillet and heat over high heat until hot. Add remaining 1 1/2 tablespoons oil. Heat oil until it begins to smoke and stir-fry black bean mixture until fragrant, about 15 seconds. Add onion and bell peppers and stir-fry until softened, 2 to 3 minutes. Stir sauce and add to vegetable mixture. Stir-fry mixture until sauce is thickened. Add beef and stir-fry until heated through. Stir in basil and transfer to a platter. Serve beef with mock mandarin pancakes or rice. Yield: 6 servings Recipe by: COOKING LIVE SHOW #CL9280
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|Serving Size: 1 Serving (681g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 701 (57%)|
|Amt Per Serving||% DV|
|Total Fat 77.9g||104 %|
|Saturated Fat 17g||85 %|
|Monounsaturated Fat 40.8g|
|Polyunsanturated Fat 14.7g|
|Cholesterol 156.8mg||48 %|
|Sodium 1839.5mg||63 %|
|Potassium 1685.7mg||44 %|
|Total Carbohydrate 26.6g||8 %|
|Dietary Fiber 2.8g||11 %|
|Sugars, other 23.8g|
|Protein 100.9g||144 %|
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Calories per serving: 1224
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