Take a tasty tour of China at today’s dinner table! Western China boasts robust, spicy dishes like this beefy stir-fry.
Spicy Beef Stir-Fry (Cooking for 2)
- Prep Time 15 min
- Total 25 min
- Servings 2
- Ingredients 9
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
Progresso Broth
Instructions
-
Step1Mix 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.
-
Step2Add 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.
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;Tips from the Betty Crocker Kitchens
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