1 boneless beef sirloin steak (1 1/2 lbs.), cut into thin strips
2 tbsp. (1/4 stick) butter
1 red bell pepper, cut into strips
1 can (8 oz.) sliced water chestnuts, drained
1 c. sliced mushrooms
2 tbsp. cornstarch
1 c. beef broth
2 tbsp. minced peeled ginger root
1 tbsp. Oriental-style dark sesame oil
1/4 to 1/2 tsp. crushed red pepper
1 1/2 c. diagonally halved Chinese pea pods
4 oz. cream cheese, cubed

Brown meat in spread in large skillet 2 minutes. Add bell pepper, water chestnuts and mushrooms. Cook and stir until bell pepper is crisp-tender.

Mix cornstarch and broth until smooth. Stir in ginger, sesame oil and red pepper. Gradually stir cornstarch mixture into meat and vegetables. Stirring constantly, bring to a boil over medium heat. Boil 1 minutes until clear and thickened, stirring constantly. Add pea pods and cream cheese; stir until cream cheese is melted. Serve over hot cooked rice or noodles. Serve with soy sauce, if desired. Makes 6 servings.