Asian Beef and Bean Stir-fry

1. Cook beef in nonstick skillet over medium-high heat, breaking up with wooden spoon, until no longer pink, about 5 minutes; drain. Add onions, garlic, gingerroot, carrots and water chestnuts; cook over medium heat until onions are softened, about 3 minutes.
2. Whisk together hoisin sauce, soy sauce, 1/4 cup (50 mL) water, cornstarch and pepper in small bowl. Pour into pan with meat and cook, stirring over medium heat until combined and slightly thickened. Set aside.
3. In seperate large nonstick skillet heat vegetable oil over medium-high heat. Add beans and red pepper; stir-fry briefly. Add 2 tbsp (30 mL) water; cover and steam until tender-crisp, about 3 minutes. Add the reserved cooked beef mixture; cook, stirring, for 3 minutes or until hot. Serve over noodles, sprinkled with peanuts (if desired).