Szechuan beef stir-fry
Beef Stir Fry
Last updated 6/12/2012 1:26:01 AM. Recipe ID 60240. Report a problem with this recipe.
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
1 pk (8 oz's.) frozen baby corn,
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
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