1 pound beef flank steak
2 teaspoons dark sesame oil
2 cloves garlic — crushed
1 tablespoon minced fresh ginger
1/4 teaspoon crushed red pepper
1 small red bell pepper — cut into 1-inch
pieces 1 can whole baby corn — (15 ounces) drained
1/4 pound pea pods — julienned
MARINADE 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 and then crosswise into 1/8-inch thick strips. In medium bowl, combine marinade ingredients; add beef, tossing to coat. In large skillet, heat 2 teaspoons sesame oil over medium-high heat until hot. Add garlic, ginger and crushed red pepper; cook 30 seconds. Add bell pepper and corn; stir-fry 1-1/2 minutes. Add pea pods; stir-fry 30 seconds. Remove vegetables. Add beef (1/2 at a time) and stir-fry 1 to 2 minutes or until outside surface is no longer pink. Return vegetables and beef to skillet and heat through.
MAKES 4 SERVINGS