Beef Stir Fry - adapted from Simple and Delicious July/August 2007
1 1/2 tsp sugar
1 tsp cornstarch
3/4 cup cold water
6 tbs reduced-sodium soy sauce
2 tsp sesame oil, divided
1 lb beef flank steak, cut into thin strips
1 8 oz jar whole baby corn, drained
1/4 cup carrots, diced
2 cups hot cooked brown rice
In a small bowl, combine sugar and cornstarch. Stir in the water, soy sauce, and 1 tsp oil until smooth; set aside. In a large nonstick skillet or wok, stir-fry beef in remaining oil for 4 - 5 minutes, or until no longer pink.
Add the corn and carrots; stir-fry for 2 - 3 minutes, or until vegetables are crisp-tender. Stir soy sauce mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over hot rice.