Szechwan Beef Stir-Fry(Serves 4)

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

1. Cut steaks lengthwise into 2 strips.
2. Slice across the grain into 1/4-inch thick strips.
3. Combine soy sauce, 2 teaspoons oil, sugar and cornstarch; stir into strips.
4. Heat remaining 2 teaspoons oil in wok over medium-high heat.
5. Add garlic, ginger and pepper pods.
6. Cook 30 seconds.
7. Add bell pepper and corn; stir-fry 1 1/2 minutes.
8. Add peas pods and stir-fry 30 seconds. Remove vegetables from the skillet and reserve.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1044263 (may not work)