Szechuan Beef Stir-Fry
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A quick, easy and delicious sichuan beef stir-fry with varieties of fresh veggies. Frozen vegetables also work perfectly well.
Ingredients
| 1 | pound |
beef, flank steak (london broil)
|
|
| 2 | tablespoons |
soy sauce, sodium reduced
|
|
| 4 | teaspoons |
sesame oil
dark roasted, divided |
|
| 1 ½ | teaspoons |
sugar
|
|
| 1 | teaspoon |
cornstarch
|
|
| 2 |
garlic cloves
crushed |
||
| 1 | tablespoon |
ginger
minced |
|
| ¼ | teaspoon |
red pepper flakes
pods, crushed |
* |
| 1 | small |
sweet red bell peppers
cut into one inch pieces |
|
| 8 | ounces |
baby corn
frozen, defrosted |
* |
| ¼ | pound |
snow pea pods
julienne |
* |
Directions
Cut beef steak lengthwise into two strips; slice across the grain into ⅛ 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 1½ minutes.
Add pea pods; stir-fry 30 seconds.
Remove vegetables.
Stir-fry beef strips ½ at a time 2 to 3 minutes.
Return vegetables and beef to skillet and heat through.
