Szechwan Beef Stir-Fry

Szechwan Beef Stir-Fry

Total preparation and cooking time: 30 minutes.

1 pound beef flank steak
2 teaspoons dark sesame oil
1 tablespoon minced fresh ginger
2 cloves garlic, minced
1/4 teaspoon crushed red pepper
1 small red bell pepper, cut into 1-inch pieces
1 can (15 ounces) whole baby corn, drained
1/4 pound pea pods, cut into thin strips

2 tablespoons reduced-sodium soy sauce
2 teaspoons dark sesame oil
1-1/2 teaspoons sugar
1 teaspoon cornstarch

Cut beef steak lengthwise in half, then crosswise into 1/8-inch thick strips. Combine marinade ingredients in large bowl. Add beef; toss to coat.

Heat 2 teaspoons sesame oil in large nonstick skillet over medium-high heat until hot. Add ginger, garlic and crushed red pepper; stir-fry 30 seconds. Add bell pepper and corn; stir-fry 1-1/2 minutes. Add pea pods; stir-fry 30 seconds. Remove from skillet.

Heat same skillet over medium-high heat until hot. Add 1/2 of beef; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. Remove from skillet. Repeat with remaining beef. Return all beef and vegetables to skillet; heat through.

Makes 4 servings.

Nutrition information per serving: 309 calories; 27 g protein; 20 g carbohydrate; 14 g fat; 554 mg sodium; 57 mg cholesterol; 5.7 mg niacin; 0.4 mg vitamin B6; 2.8 mcg vitamin B12; 3.7 mg iron; 4.5 mg zinc.

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