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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.

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 (11) 7 Reviews
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  • Prep Time 15 min
  • Total Time 25 min
  • Servings 2

Ingredients

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

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 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.

EXPERT TIPS

Expert Tips

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

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
465
(
Calories from Fat
125 ),
% Daily Value
Total Fat
14 g
14 %
(Saturated Fat
4 g,
4 %
),
Cholesterol
65 mg
65 %;
Sodium
670 mg
670 %;
Total Carbohydrate
55 g
55 %
(Dietary Fiber
3 g
3 %
),
Protein
33 g
33 %
;
% 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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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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