Entered for safe-keeping. From North Dakota Beef Commission, found in "Favorite Brand Name Best-Loved Chinese Recipes and More". This is a toned down version that might be made for a US family.

Ingredients

4 serv.

beef flank steak↗1 lb
reduced sodium soy sauce↗2 tablespoons
dark sesame oil↗2 teaspoons
sugar↗1 1⁄2 teaspoons
cornstarch↗1 teaspoon
dark sesame oil↗2 teaspoons
garlic cloves, crushed↗2
fresh ginger, minced↗1 tablespoon
crushed red pepper flakes↗1⁄4 teaspoon
small red bell pepper, cut into 1-inch pieces↗1
frozen baby corn, thawed↗8 ounces
pea pods, julienned↗1⁄4 lb
hot cooked rice3 cups

Step-by-step instructions

1
Cut steak lengthwise into 2 strips; slice across the grain into 1/8-inch strips.
2
Combine soy sauce, 2 teaspoons oil, sugar and cornstarch; stir into strips.
3
Heat remaining 2 teaspoons sesame oil in large skillet over medium-high heat.
4
Add garlic, ginger, and crushed red pepper; cook 30 seconds.
5
Add bell pepper and corn; stir-fry 1 1/2 minutes.
6
Add pea pods; stir-fry 30 seconds.
7
Remove vegetables.
8
Stir-gry beef strips (1/2 at a time) 2-3 minutes.
9
Return vegetables and beef to skillet; heat through.
10
Serve over hot cooked rice.

Source: food.com

Original recipe ↗

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