| Szechwan Beef Stir Fry
1 pound of beef flank steak
2 tablespoons of soy sauce, low sodium
4 teaspoons of Oriental dark roasted sesame oil -- divided
1 1/2 teaspoons of sugar
1 teaspoon of cornstarch
2 cloves garlic, crushed
1 tablespoon of fresh ginger root, minced
1/4 teaspoon of red pepper pods, crushed
1 small red bell pepper, cut into 1-inch pieces
8 ounces of frozen baby corn, defrosted
1/4 pound pea pods, julienned |
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Cut the beef steak lengthwise into 2 strips; slice across the grain into 1/8 inch thick strips. Combine soy sauce, 2 teaspoons oil, sugar and cornstarch; stir into strips. Heat the remaining 2 teaspoons oil in large skillet over medium-high heat. Add garlic, ginger and pepper pods; cook 30 seconds. Add bell pepper and corn; stir-fry 30 seconds. Remove vegetables. Stir-fry beef strips (1/2 at a time) 2 to 3 minutes. Return vegetables and beef to skillet and heat through.
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