Szechuan Beef and Bean Sprouts

Szechuan Beef and Bean Sprouts

Try an easy, hot and spicy stir-fry for four ready in about 30 minutes.

Prep Time

10

Minutes

Total Time

35

Minutes

Makes

4

servings

1
lb beef boneless eye of round steak, trimmed of fat
1/4
cup Progresso® reduced-sodium chicken broth (from 32-oz carton)
1
tablespoon soy sauce
1
tablespoon Sichuan (or Szechwan) sauce
1/8
teaspoon crushed red pepper flakes
4
plum (Roma) tomatoes, cut into eighths
2
cups fresh bean sprouts (4 oz)
1
tablespoon chopped fresh cilantro
  1. Cut beef with grain into 2-inch strips; cut strips across grain into 1/8-inch slices. (Beef is easier to cut if partially frozen, 30 to 60 minutes.) In medium bowl, mix broth, soy sauce, Sichuan sauce and red pepper. Stir in beef. Let stand 10 minutes.
  2. Drain beef; reserve marinade. Heat 12-inch nonstick skillet over medium-high heat. Add half of the beef to skillet; stir-fry 2 to 3 minutes or until brown. Remove beef from skillet. Repeat with remaining beef. Return all beef to skillet.
  3. Add reserved marinade, the tomatoes and bean sprouts to beef in skillet; stir-fry about 1 minute or until vegetables are warm. Sprinkle with cilantro.
Makes 4 servings (1 1/4 cups each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Kitchen Tips
If fresh bean sprouts are not available, a 14-ounce can of bean sprouts can be substituted. Drain the sprouts and rinse to freshen them.
Many classic stir-fries are high in fat because the foods are cooked in hot oil. Using a nonstick skillet keeps the food from sticking and eliminates the fat.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 200
    • (Calories from Fat 50),
  • Total Fat 6g
    • (Saturated Fat 1 1/2g,
    • Trans Fat 0g),
  • Cholesterol 65mg;
  • Sodium 330mg;
  • Total Carbohydrate 6g
    • (Dietary Fiber 1g,
    • Sugars 3g),
  • Protein 30g;
Percent Daily Value*:
    Exchanges:
    • 0 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 1 Vegetable;
    • 4 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1 Fat;
    Carbohydrate Choices:
    • 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.