Ingredients Jump to Instructions ↓

  1. 1 lb. flank steak

  2. 2 tbsp. soy sauce

  3. 4 tsp. dark sesame oil

  4. 1 1/2 tsp. sugar

  5. 1 tsp. cornstarch

  6. 2 cloves garlic, crushed

  7. 1 tbsp. minced fresh ginger

  8. 1/4 tsp. crushed red pepper

  9. 1 small red bell pepper in 1-inch pieces

  10. 1 15-oz. can whole baby corn, drained

  11. 1/4 lb. pea pods, julienned

Instructions Jump to Ingredients ↑

  1. Cut flank steak lengthwise in half and then crosswise into 1/8-inch thick strips. In medium bowl, combine soy sauce, 2 teaspoons sesame oil, sugar and cornstarch; add beef, tossing to coat. In large skillet, heat the remaining 2 teaspoons sesame oil over medium-high heat until hot. Add garlic, ginger and crushed red pepper; cook 30 seconds. Add bell pepper and corn; stir-fry 1 1/2 minutes. Add pea pods; stir-fry 30 seconds. Remove vegetables. Add beef in two stages and stir-fry 1 to 2 minutes or until outside surface is no longer pink. Return vegetables and beef to skillet and heat through. Makes 4 servings.


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