Szechuan Beef Stir-fry

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Title: SZECHUAN BEEF STIR-FRY
Categories: Beef, Stir-fry, Oriental
Yield: 1 servings

1 lb Beef flank steak
2 tb Reduced-sodium soy sauce
4 ts . Oriental dark roasted
-sesame oil, divided
1 1/2 ts Sugar
1 ts Cornstarch
2 Cloves garlic, crushed
1 tb . fresh ginger, minced
1/4 ts Red pepper pods, crushed
1 sm Red bell pepper, cut into 1
-inch pieces
1 pk (8 oz's.) frozen baby corn,
-defrosted
1/4 Ib pea pods, julienne s

Cut beef steak lengthwise into two 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) 2-3 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 3.2 mg (17.5
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 1.1 mg (6.2 percent RDA);
sodium 2 mg; cholesterol 0 Mg.

From the files of Al Rice, North Pole Alaska. Feb
1994

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