Sichuan Beef Stir Fry
Quick and easy colorful Chinese beef stir-fry with red bell peppers, baby corn and snow peas. 49
49
Ingredients
| 1 | pound |
beef, flank steak (london broil)
|
|
| 2 | teaspoons |
sesame oil
dark |
|
| 2 | cloves |
garlic
crushed |
|
| 1 | tablespoon |
ginger
fresh, minced |
|
| ¼ | teaspoon |
red pepper flakes
crushed |
* |
| 1 | small |
sweet red bell peppers
cut into 1-inch pieces |
|
| 1 | can |
baby corn
drained |
* |
| ¼ | pound |
snow pea pods
julienned |
|
| Marinade | |||
| 2 | tablespoons |
soy sauce, sodium reduced
|
|
| 2 | teaspoons |
sesame oil
dark |
|
| 1 ½ | teaspoons |
sugar
|
|
| 1 | teaspoon |
cornstarch
|
|
Directions
Cut beef steak lengthwise in half and then crosswise into ⅛ inch thick strips.
In medium bowl, combine marinade ingredients; add beef, tossing to coat.
In large skillet, heat 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 1½ minutes.
Add pea pods; stir-fry 30 seconds.
Remove vegetables. Add beef (½ at a time) and stir-fry 1 to 2 minutes or until outside surface is no longer pink.
Return vegetables and beef to skillet and heat through.
Nutrition Facts
Serving Size 182g (6.4 oz)Amount per Serving
Calories 23741% of calories from fat
% Daily Value *
Total Fat 11g
17%
Saturated Fat 3g
15%
Trans Fat
0g
Cholesterol 37mg
12%
Sodium 365mg
15%
Total Carbohydrate
3g
3%
Dietary Fiber 1g
5%
Sugars g
Protein
53g
Vitamin A 18%
•
Vitamin C 70%
Calcium 5%
•
Iron 15%
* based on a 2,000 calorie diet
How is this calculated?
