Spicy Beef Stir-Fry (Cooking for 2)

 

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

• 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.