1 pound Beef Round Tip Steaks, cut 1/8 to 1/4 in. thick
2 tablespoon reduced-sodium soy sauce
4 teaspoon Oriental dark-roasted sesame oil, divided
1 1/2 teaspoon sugar
1 teaspoon cornstarch
1/4 teaspoon crushed red pepper pods
2 cloves garlic, minced
1 tablespoon minced fresh ginger
1 small red bell pepper, cut into 1-inch pieces
1 package (8 oz) frozen baby corn, defrosted
1/4 pound pea pods, julienned
Cut beef flank steak lengthwise into 2 strips.
Cut each strip across the grain into 1/8-inch thick strips.
Combine soy sauce, 2 teaspoons oil, sugar and cornstarch; pour over st
rips, tossing to coat.
Heat remaining 2 teaspoons oil in wok or large nonstick skillet over m
edium-high heat until hot.
Add red pepper pods, garlic and ginger; cook 30 seconds.
Remove vegetables from pan; reserve.
Stir-fry beef strips (half at a time) 2 to 3 minutes.
Return vegetables and beef to pan and heat through.