Szechwan beef stir-fry

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 11/2 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 se rvings.

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

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