Szechwan Beef Stir-Fry(Makes 4 Servings In 30 Minutes)

• 4 tsp. Oriental dark roasted sesame oil, divided
• 1 small red bell pepper, cut into 1-inch pieces
• 8 oz. frozen baby corn, defrosted
• 2 Tbsp. reduced-sodium soy sauce
• 1/4 tsp. crushed red pepper pods
• 1 lb. beef flank steak
• 1 1/2 tsp. sugar
• 1/4 lb. pea pods, julienned
• 1 Tbsp. minced fresh ginger
• 2 cloves garlic, crushed
• 1 tsp. cornstarch

1. Cut beef steak lengthwise into 2 strips; slice across the grain into 1/8-inch thick strips.
2. Combine soy sauce, 2 teaspoons oil, sugar and cornstarch; stir into strips.
3. Heat remaining 2 teaspoons oil in large skillet over medium-high heat.
4. Add garlic, ginger and pepper pods; cook 30 seconds.
5. Add bell pepper and corn; stir-fry 1 1/2 minutes.
6. Add pea pods; stir-fry 30 seconds. Remove vegetables.
7. Stir-fry 1/2 of the beef strips 2 to 3 minutes and remove.
8. Stir-fry remaining beef.
9. Return vegetables and beef to skillet; heat through.

sesame oil, red bell pepper, frozen baby corn, soy sauce, red pepper, beef flank, sugar, pea pods, fresh ginger, garlic, cornstarch

Taken from www.cookbooks.com/Recipe-Details.aspx?id=508588 (may not work)