Spicy Beef Stir-Fry (Cooking for 2)

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

Minutes

Total Time

25

Minutes

Makes

2

servings

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.
Makes 2 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Serve With
Pick up egg rolls or another Asian dish from the deli to serve with this quick stir-fry.

Nutrition Information:

1 Serving (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*:
    Exchanges:
    • 3 Starch;
    • 2 Vegetable;
    • 3 Lean Meat;
    *Percent Daily Values are based on a 2,000 calorie diet.