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Cook'n with Betty Crocker 
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Spicy Beef Stir-Fry |
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Serves: 2 Print this RecipePrep: 12 min Cook: 12 min If you're looking for a quick change from rice, try serving this stir-fry with soba noodles, a Japanese favorite. Made from buckwheat flour, they have a hearty nutty flavor. 2 teaspoons soy sauce 2 teaspoons cornstarch 1 to 2 teaspoons Chinese chili sauce 1 teaspoon and 1 tablespoon sesame oil 1/2 pound beef flank steaks, 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 pods, 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. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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