Title: Szechuan beef stir-fry
 Categories: Beef, Stir-fry, Oriental
      Yield: 1 Servings
 
      1 lb Beef flank steak
      2 tb Reduced-sodium soy sauce
      4 ts . Oriental dark roasted
           -sesame oil, divided
  1 1/2 ts Sugar
      1 ts Cornstarch
      2    Cloves garlic, crushed
      1 tb . fresh ginger, minced
    1/4 ts Red pepper pods, crushed
      1 sm Red bell pepper, cut into 1
           -inch pieces
      1 pk (8 oz's.) frozen baby corn,
           -defrosted
    1/4    Ib  pea pods, julienne s
 
  Cut beef steak lengthwise into two strips; slice across the grain into
  1/8-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 1 1/2 minutes.
  Add pea pods; stir-fry 30 seconds. Remove vegetables. Stir-fry beef
  strips 1/2 at a time) 2-3 minutes. Return vegetables and beef to
  skillet and heat through. Makes 4 servings.
  
  SERVING SUGGESTION: Hot cooked rice.
  
  FOOD FACTS: Per l/4 of recipe, calories 267; protein 26 g; fat 13 g;
  carbohydrate 10 g; iron 3.2 mg (17.5 percent RDA); sodium 392 mg;
  cholesterol 57 mg. Per l/2 cup rice, calories 132; protein 3 g; fat 0
  g; carbohydrate 29 g; iron 1.1 mg (6.2 percent RDA); sodium 2 mg;
  cholesterol 0 Mg.
  
  From the files of Al Rice, North Pole Alaska.    Feb 1994