1 lb. beef flank steak
2 tablespoon reduced-sodium soy sauce
4 teaspoon Oriental dark roasted
sesame oil, divided
1-1/2 teaspoon sugar
1 teaspoon cornstarch
2 cloves garlic, crushed
1 tablespoon fresh ginger, minced
1/4 teaspoon red pepper pods, crushed
1 small red bell pepper, cut into 1-inch pieces
1 package frozen baby corn, defrosted (8 oz.)
1/4 lb. pea pods, julienned
Cut beef steaks lengthwise into 2 strips; slice across the grain into 1/8-inch thick strips. Combine soy sauce, 2 teaspoon oil, sugar and cornstarch; stir into strips. Heat remaining 2 teaspoon oil in large skillet over medium-high heat. Add garlic, ginger and pepper pods; cook 30 seconds. Add bell pepper and corn; stir-fry 30 seconds. Remove vegetables. Stir-fry beef strips (half at a time) 2 to 3 minutes. Return vegetables and beef to skillet and heat through.
Makes 4 servings.