Szechwan Beef Stir-Fry
Spicy hot, Szechwan-style beef stir-fry with red bell pepper, baby corn and pea pods.
1 pound beef flank steak
2 tablespoons soy sauce
4 teaspoons dark roasted sesame oil - divided use
1 1/2 teaspoons granulated sugar
1 teaspoon cornstarch
2 cloves garlic, crushed
1 tablespoon minced fresh ginger
1/4 teaspoon crushed red pepper pods
1 small red bell pepper, seeded and cut into 1-inch pieces
1 (8-ounce) package frozen baby corn, defrosted
1/4 pound pea pods, julienned
- Cut beef steak lengthwise into 2 strips; slice across the grain into 1/8-inch thick strips. Combine soy sauce, 2 teaspoons oil, sugar and cornstarch; stir into strips.
- Heat remaining 2 teaspoons oil in large skillet over medium-high heat. Add garlic, ginger and pepper pods; cook 30 seconds. Add bell pepper and corn; stir-fry 1 1/2 minutes. Add pea pods; stir-fry 30 seconds. Remove vegetables.
- Stir-fry beef strips (1/2 at a time) 2 to 3 minutes.
- Return vegetables and beef to skillet and heat thoroughly.
Makes 2 servings.
Tip: Go ahead and substitute crushed red flakes if your local market doesn't stock red pepper pods.
Recipe and photograph provided courtesy of the Beef Industry Council.