Ingredients Jump to Instructions ↓

  1. 1-1/2 teaspoons sugar

  2. 1 teaspoon cornstarch

  3. 1/4 cup cold water

  4. 3 tablespoons reduced-sodium soy sauce

  5. 2 teaspoons sesame oil, divided

  6. 1 beef flank steak (1 pound), cut into thin strips

  7. 1 jar (8 ounces) whole baby corn, drained

  8. 1/4 cup julienned sweet red pepper

  9. 2 teaspoons minced fresh gingerroot

  10. 2 teaspoons minced garlic

  11. 1/4 pound fresh sugar snap peas

  12. 3 cups hot cooked rice

Instructions Jump to Ingredients ↑

  1. In a small bowl, combine sugar and cornstarch. Stir in the water, soy sauce and 1 teaspoon oil until smooth; set aside. In a large nonstick skillet or wok, stir-fry beef in remaining oil for 4-5 minutes or until no longer pink. Add the corn, red pepper, ginger and garlic; stir-fry for 2-3 minutes or until vegetables are crisp-tender. Add peas; stir-fry 30 seconds longer. Stir soy sauce mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice. Yield: 4 servings.


Send feedback