Serves: 2
Total Calories: 1,069

2 teaspoons soy sauce
2 teaspoons cornstarch
1 to 2 teaspoon Chinese chili sauce
1 teaspoon and 1 tablespoon sesame oil
1/2 pound beef flank steak, cut across grain into 1/8 inch strips
1 medium summer squash, cut into 1/4 inch slices (1 1/2 cups)
1/2 cup chicken broth
1/3 pound frozen chinese pea pod, cut diagonally into pieces (1 cup)
2 cups hot cooked rice or soba noodles

1. Mix soy sauce, cornstarch and chili sauce reserve.
2. Heat wok or 10-inch nonstick skillet until 1 to 2 drops water bubble and skitter when sprinkled in wok. Add 1 teaspoon oil and rotate wok to coat bottom and side. Add beef. Stir-fry 2 to 3 minutes or until beef is brown remove from wok.
3. Add remaining 1 tablespoon oil and rotate wok to coat side. Add squash. Stir-fry 1 minute. Add broth cover and reduce heat to low. Cook 3 minutes or until squash is tender.
4. Stir in cornstarch mixture, pea pods and beef. Stir-fry over high heat 2 minutes or until pea pods are crisp-tender. Serve over rice.

1 Serving: Calories 445 (Calories from Fat 110) Fat 12g (Saturated 4g) Cholesterol 65mg Sodium 660mg Carbohydrate 55g (Dietary Fiber 4g) Protein 33g % Daily Value: Vitamin A 10% Vitamin C 38% Calcium 8% Iron 32% Diet Exchanges: 3 Starch, 3 Lean Meat, 2 Vegetable

From "Betty Crocker's Cooking for Two." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 2
Total Calories: 1,069
Calories from Fat: 54

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