Yield: 1 Servings
| Measure | 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 \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