Kung Pao Beef
1/2 cup low sodium teriyaki sauce
2 tablespoons cornstarch
1 teaspoon crushed red pepper
1/2 teaspoon ground ginger
2 pounds flank steak, thinly sliced
1 tablespoon vegetable oil
2/3 cup salted peanuts
4 scallions (green onions), thinly sliced
In a large bowl, combine teriyaki sauce, cornstarch, crushed red pepper, and ginger. Add steak and toss to coat.
In a large skillet or wok, heat oil over high heat. Add steak mixture and cook 5 to 7 minutes, or until steak is cooked through, stirring constantly.
Sprinkle with peanuts and scallions, and serve.
To make this a complete restaurant-style meal, serve over steamed brown rice.