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Szechuan Beef and Bean Sprouts
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Prep Time:
10 minutes
Total Time:
35 minutes
Create a quick and fiery stir-fry for four in just 30 minutes.
Ingredients:
  • 1 lb beef boneless eye of round steak, trimmed of fat
  • 1/4 cup Progresso™ reduced-sodium chicken broth (from 32-oz carton)
  • 1 tablespoon soy sauce
  • 1 tablespoon Sichuan (or Szechwan) sauce
  • 1/8 teaspoon crushed red pepper flakes
  • 4 plum (Roma) tomatoes, cut into eighths
  • 2 cups fresh bean sprouts (4 oz)
  • 1 tablespoon chopped fresh cilantro
Instructions:
  • First, thinly slice the beef across the grain into 2-inch strips. For easier slicing, consider partially freezing the beef for 30 to 60 minutes. In a medium bowl, combine the broth, soy sauce, Sichuan sauce, and red pepper. Add the sliced beef to the mixture and let it marinate for 10 minutes.
  • Separate beef from marinade and save the marinade. In a large nonstick skillet, heat over medium-high. Cook half of the beef for 2 to 3 minutes until browned. Remove beef from skillet and repeat with the rest. Combine all beef back in the skillet.
  • Combine the reserved marinade, tomatoes, and bean sprouts with the beef in the skillet, stir-fry for about 1 minute until the vegetables are warm. Finish by sprinkling with fresh cilantro for added freshness.

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