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Spicy Beef Stir-Fry (Cooking for 2)

Take a tasty tour of China at today’s dinner table! Western China boasts robust, spicy dishes like this beefy stir-fry.

Prep Time: 15 min
Total Time: 25 min
Makes: 2 servings

(8 ratings)

Member Reviews (3)

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2	teaspoons cornstarch
2	teaspoons soy sauce
2	teaspoons Chinese chili sauce with garlic
2	teaspoons sesame or vegetable oil
1/2	pound beef flank steak, cut across grain into 1/8-inch strips
1	medium yellow summer squash, cut into 1/4-inch slices (1 1/2 cups)
1/2	cup Progresso® beef flavored broth (from 32-ounce carton)
1/3	pound snow (Chinese) pea pods, cut diagonally into pieces (1 cup)
2	cups hot cooked rice or soba noodles

Serve with...

Spiced White Chocolate-Nectarine Trifles
Total Time: 15 min

1.	Mix cornstarch, soy sauce and chili sauce; set aside. Heat wok or 10-inch nonstick skillet over high heat. Add 1 teaspoon of the oil; rotate wok to coat bottom and side. Add beef; stir-fry 2 to 3 minutes or until beef is brown. Remove beef from wok.
2.	Add remaining 1 teaspoon oil to wok; rotate wok. Add squash; stir-fry 1 minute. Add broth; reduce heat to low. Cover and cook about 3 minutes or until squash is tender. Stir in cornstarch mixture, pea pods and beef. Stir-fry over high heat about 2 minutes or until pea pods are crisp-tender. Serve over rice.

Serve With

Pick up egg rolls or another Asian dish from the deli to serve with this quick stir-fry.

Nutrition Information:

1 Serving: Calories 465 (Calories from Fat 125 ); Total Fat 14 g (Saturated Fat 4 g); Cholesterol 65 mg; Sodium 670 mg; Total Carbohydrate 55 g (Dietary Fiber 3 g); Protein 33 g Percent Daily Value*: Vitamin A 8 %; Vitamin C 32 %; Calcium 6 %; Iron 32 % Exchanges: 3 Starch; 2 Vegetable; 3 Lean Meat
*Percent Daily Values are based on a 2,000 calorie diet.

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Spicy Beef Stir-Fry (Cooking for 2)

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