Beef Stir-Fry

Beef Stir-Fry


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 or soba noodles


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.