Szechuan beef stir-fry
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Beef flank steak |
| 2 | tablespoons | Reduced-sodium soy sauce |
| 4 | teaspoons | . Oriental dark roasted sesame oil, divided |
| 1½ | teaspoon | Sugar |
| 1 | teaspoon | Cornstarch |
| 2 | Cloves garlic, crushed | |
| 1 | tablespoon | . fresh ginger, minced |
| ¼ | teaspoon | Red pepper pods, crushed |
| 1 | small | Red bell pepper, cut into 1 inch pieces |
| 1 | pack | (8 oz's.) frozen baby corn, defrosted |
| ¼ | Ib pea pods, julienne s | |
Directions
Cut beef steak lengthwise into two strips; slice across the grain into ⅛-inch thick strips. Combine soy sauce, 2 teaspoons oil, sugar and cornstarch; stir into strips. Heat 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 1½ minutes.
Add pea pods; stir-fry 30 seconds. Remove vegetables. Stir-fry beef strips ½ at a time) 2-3 minutes. Return vegetables and beef to skillet and heat through. Makes 4 servings.
SERVING SUGGESTION: Hot cooked rice.
FOOD FACTS: Per l/4 of recipe, calories 267; protein 26 g; fat 13 g; carbohydrate 10 g; iron 3⅕ mg (17½ percent RDA); sodium 392 mg; cholesterol 57 mg. Per l/2 cup rice, calories 132; protein 3 g; fat 0 g; carbohydrate 29 g; iron 1⅒ mg (6⅕ percent RDA); sodium 2 mg; cholesterol 0 Mg.
From the files of Al Rice, North Pole Alaska. Feb 1994