Yield: 1 Servings
|1 pounds||Beef flank steak|
|2 tablespoons||Reduced-sodium soy sauce|
|4 teaspoons||. Oriental dark roasted sesame oil, divided|
|2 \N||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 \N||Ib pea pods, julienne s|
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