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Szechwan Beef Stir-Fry 2

1 pound of beef flank steak, well-trimmed
2 tablespoons of Oriental dark-roasted sesame oil, divided
2 tablespoons of reduced-sodium soy sauce
1 1/2 teaspoons of sugar
1 teaspoon of cornstarch
1/4 teaspoon of crushed red pepper pods
2 cloves garlic, rushed
1 tablespoon of fresh ginger, minced
1 small red bell pepper, cut into 1-inch pieces
1 small can of whole baby corn
4 ounces of snow pea pods, julienned

Partially freeze beef flank steak to firm (approx. 30 minutes). Cut steak in half lengthwise; cut each half across the grain into 1/8-inch thick strips. Combine 1 tablespoon sesame oil, soy sauce, sugar and cornstarch; pour over beef strips, tossing to coat. Heat remaining sesame oil in wok or large nonstick skillet over medium-high heat. Add pepper pods, garlic and ginger; cook 30 seconds. Add bell pepper and corn; stir-fry 1 1/2 minutes. Add pea pods; stir-fry 30 seconds. Remove vegetables from pan; reserve. Stir-fry beef strips (half at a time) 2 to 3 minutes. Return vegetables and beef to pan and heat through. Serve immediately.

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