Spicy Beef Stir-Fry Recipe
Ingredients
| Cornstarch | 2 Teaspoon | |
| Soy sauce | 2 Teaspoon | |
| Chinese chili sauce with garlic | 2 Teaspoon | |
| Sesame oil/Vegetable oil | 2 Teaspoon | |
| Beef flank steak | 1⁄2 Pound, cut across grain into 1/8-inch strips | |
| Yellow summer squash | 1 1⁄2 Cup (24 tbs), cut into 1/4-inch slices (1 medium sized) | |
| Beef broth | 1⁄2 Cup (8 tbs) | |
| Snow pea pods | 1⁄3 Pound, cut diagonally into pieces (Chinese pea pods) | |
| Hot cooked rice/Soba noodles | 2 Cup (32 tbs) |
Nutrition Facts
Serving size
Calories 535 Calories from Fat 135
% Daily Value*
Total Fat 15 g23.3%
Saturated Fat 4.8 g24.2%
Trans Fat 0 g
Cholesterol 46.5 mg15.5%
Sodium 561.6 mg23.4%
Total Carbohydrates 66 g21.9%
Dietary Fiber 1.9 g7.6%
Sugars 3.4 g
Protein 31 g62.2%
Vitamin A 4.5% Vitamin C 31.9%
Calcium 5.8% Iron 29.3%
*Based on a 2000 Calorie diet
Directions
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.
Chef
