Ingredients
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
Instructions
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.
