Szechuan Beef Stir Fry (3 comments)
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- 1 lb. flank steak
- 2 Tbsp. reduced-sodium soy sauce
- 4 tsp. dark sesame oil, divided
- 1-1/2 tsp. sugar
- 1 tsp. cornstarch
- 2 cloves garlic
- 1 Tbsp. minced fresh ginger
- 1/4 tsp. crushed red pepper pods
- 1 small red bell pepper, cut into 1-inch pieces
- 1 package (8 ounces) frozen baby corn, defrosted
- 1/4 lb. pea pods, julienned
Cut flank steak lengthwise into 2 strips. Slice across the grain into 1/8-inch thick strips.
In a medium bowl, combine soy sauce, 2 tsp. sesame oil, sugar and cornstarch. Add the beef strips and stir to coat.
Heat remaining 2 tsp. oil in a 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 and stir-fry 30 seconds. Remove vegetables from skillet.
Stir-fry the beef strips (half at a time) 2-3 minutes or until no longer pink.
Return vegetables and beef to skillet and heat through.
Serve with hot cooked rice.
Nutrition Info per serving: (1 serving, 8 oz.) 299 calories; 12 g fat (3 g saturated fat; 4 g monounsaturated fat); 41 mg cholesterol; 254 mg sodium; 18 g carbohydrate; 3.4 g fiber; 30 g protein; 8.2 mg niacin; 0.7 mg vitamin B6; 1.3 mcg vitamin B12; 2.7 mg iron; 33.4 mcg selenium; 5 mg zinc.