Recipe - Szechuan Beef Stir-Fry

1 pound Beef flank steak
2 tablespoon Reducedsodium soy sauce
4 teaspoon . Oriental dark roasted
sesame oil, divided
1 One half teaspoon Sugar
1 teaspoon Cornstarch
2 Cloves garlic, crushed
1 tablespoon . fresh ginger, minced
One fourth teaspoon Red pepper pods, crushed
1 small Red bell pepper, cut into 1
inch pieces
1 pack (8 oz's.) frozen baby corn,
defrosted
One fourth Ib pea pods, julienne s

Cut beef steak lengthwise into two strips; slice across the grain into
1/8inch thick strips. Combine soy sauce, 2 teaspoons oil, sugar and
cornstarch; stir into strips. Heat remaining 2 teaspoons oil in large
skillet over mediumhigh heat. Add garlic, ginger and pepper pods; cook 30
seconds. Add bell pepper and corn; stirfry 1 One half minutes. Add pea pods;
stirfry 30 seconds. Remove vegetables. Stirfry beef strips One half at a time)
23 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