1 pound beef flank steak
2 tablespoons soy sauce, low sodium
4 teaspoons Oriental dark roasted sesame oil, divided
1 1/2 teaspoons sugar
1 teaspoon cornstarch
2 cloves garlic, crushed
1 tablespoon fresh ginger root, minced
1/4 teaspoon red pepper pods, crushed
1 small red bell pepper, cut into 1-inch pieces
8 ounces frozen baby corn, defrosted
1/4 pound pea pods, julienned
Servings: 4
1. Cut beef steak lengthwise into 2 strips; slice across the grain into 1/8 inch thick strips.
2. Combine soy sauce, 2 teaspoons oil, sugar and cornstarch; stir into strips.
3. Heat remaining 2 teaspoons oil in large skillet over medium-high heat. Add garlic, ginger and pepper pods; cook 30 seconds.
4. Add bell pepper and corn; stir-fry 30 seconds.
5. Remove vegetables. Stir-fry beef strips (1/2 at a time) 2 to 3 minutes.
6. Return vegetables and beef to skillet and heat through.
Preparation Time: 30 minutes
Serving Ideas: Serve with hot cooked rice.
Cuisine: Asian
2 tablespoons soy sauce, low sodium
4 teaspoons Oriental dark roasted sesame oil, divided
1 1/2 teaspoons sugar
1 teaspoon cornstarch
2 cloves garlic, crushed
1 tablespoon fresh ginger root, minced
1/4 teaspoon red pepper pods, crushed
1 small red bell pepper, cut into 1-inch pieces
8 ounces frozen baby corn, defrosted
1/4 pound pea pods, julienned
Servings: 4
1. Cut beef steak lengthwise into 2 strips; slice across the grain into 1/8 inch thick strips.
2. Combine soy sauce, 2 teaspoons oil, sugar and cornstarch; stir into strips.
3. Heat remaining 2 teaspoons oil in large skillet over medium-high heat. Add garlic, ginger and pepper pods; cook 30 seconds.
4. Add bell pepper and corn; stir-fry 30 seconds.
5. Remove vegetables. Stir-fry beef strips (1/2 at a time) 2 to 3 minutes.
6. Return vegetables and beef to skillet and heat through.
Preparation Time: 30 minutes
Serving Ideas: Serve with hot cooked rice.
Cuisine: Asian
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