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Oriental Beef Stir-Fry


  • 1 pound beef flank steak
  • 2 tablespoons soy sauce
  • 4 teaspoons dark roasted sesame oil, divided
  • 1-1/2 teaspoons sugar
  • 1 teaspoon cornstarch
  • 2 cloves garlic, chopped
  • 1 tablespoon peeled and minced fresh ginger
  • 1/4 teaspoon crushed red pepper flakes
  • 2 scallions, thinly sliced
  • 1 small red bell pepper, cored and julienned
  • 1 package (8 ounces) frozen baby corn, thawed
  • 4 ounces snow pea pods, cut into thin strips


Cut the flank steak lengthwise into two pieces and slice it across the grain into 1/8-inch-thick strips. In a small bowl, whisk the soy sauce, 2 teaspoons of sesame oil, sugar, and cornstarch until dissolved, and pour this over the steak strips. Heat the remaining 2 teaspoons of sesame oil in a large skillet or wok over medium-high heat. Stir-fry the garlic, ginger, red pepper flakes, and scallions for 30 seconds. Add the bell pepper and corn and stir-fry for 2 minutes. Add the pea pods and stir-fry for 30 seconds. Remove the vegetables from the skillet and set them aside. Stir-fry the beef strips in two batches for 2 minutes on each side. Return the vegetables to the skillet and heat through. Serve over rice.
Updated Wednesday, April 2nd, 2014
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