1 pound beef flank steak

2 teaspoons dark sesame oil

2 cloves garlic -- crushed

1 tablespoon minced fresh ginger

1/4 teaspoon crushed red pepper

1 small red bell pepper -- cut into 1-inch

pieces 1 can whole baby corn -- (15 ounces) drained

1/4 pound pea pods -- julienned

MARINADE 2 tablespoons reduced-sodium soy sauce

2 teaspoons dark sesame oil

1 1/2 teaspoons sugar

1 teaspoon cornstarch

Cut beef steak lengthwise in half and then crosswise into 1/8-inch thick strips. In medium bowl, combine marinade ingredients; add beef, tossing to coat. In large skillet, heat 2 teaspoons sesame oil over medium-high heat until hot. Add garlic, ginger and crushed red pepper; cook 30 seconds. Add bell pepper and corn; stir-fry 1-1/2 minutes. Add pea pods; stir-fry 30 seconds. Remove vegetables. Add beef (1/2 at a time) and stir-fry 1 to 2 minutes or until outside surface is no longer pink. Return vegetables and beef to skillet and heat through.

MAKES 4 SERVINGS