Spicy Beef Stir-Fry

[sandl]

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  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


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.

Tip:    Pick up egg rolls or another Asian dish from the deli to serve with this quick stir-fry.
    Use broccoli in place of squash   

2 Servings

source: www.bettycrocker.com