Spicy Beef Stir-Fry
|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)|
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.