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Spicy Beef Stir-Fry (Cooking for 2)

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Spicy Beef Stir-Fry (Cooking for 2)
  • Prep 15 min
  • Total 25 min
  • Servings 2
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Take a tasty tour of China at today’s dinner table! Western China boasts robust, spicy dishes like this beefy stir-fry.
Updated Oct 29, 2008

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
Make With
Make With
Progresso Broth

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Pick up egg rolls or another Asian dish from the deli to serve with this quick stir-fry.

Nutrition

465 Calories, 14 g Total Fat, 33 g Protein, 55 g Total Carbohydrate

Nutrition Facts

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