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1 pound beef flank steak 2 tablespoons reduced-sodium soy sauce 4 teaspoons dark roasted sesame oil, divided 1 1/2 teaspoons sugar 1 teaspoon cornstarch 2 clove garlic, crushed 1 tablespoon minced fresh ginger 1/4 teaspoon crushed red pepper pods* 1 small red bell pepper, seeded, cut into 1-inch pieces 1 (8-oz.) package frozen baby corn, defrosted 1/4 pound pea pods, julienned |
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Cut beef steak lengthwise into 2 strips; slice across the grain into 1/8-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 1-1/2 minutes. Add pea pods; stir-fry 30 seconds. Remove vegetables. Stir-fry beef strips (1/2 at a time) 2 to 3 minutes. Return vegetables and beef to skillet and heat thoroughly. *Substitute crushed red flakes if your market doesn't stock red pepper pods. |