Szechuan Beef Stir-Fry

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