Title: Szechuan Beef Stir-Fry
Categories: Beef Stirfry Oriental
Yield: 1 Servings

1	lb	Beef flank steak
2	tb	Reduced-sodium soy sauce
4	ts	. Oriental dark roasted sesame oil, divided
1 1/2	ts	Sugar
1	ts	Cornstarch
2		Cloves garlic, crushed
1	tb	. fresh ginger, minced
1/4	ts	Red pepper pods, crushed
1	sm	Red bell pepper, cut into 1 inch pieces
1	pk	(8 oz's.) frozen baby corn, defrosted
1/4		Ib pea pods, julienne s

Cut beef steak lengthwise into two 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) 2-3 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

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