Sichuan Beef and Bean Sprouts

An easy and spicy stir-fry for four. MORE+ LESS-

lb beef boneless eye of round steak, trimmed of fat

1/4

cup Progresso™ reduced-sodium chicken broth (from 32-oz carton)

tablespoon soy sauce

tablespoon Sichuan (or Szechwan) sauce

1/8

teaspoon crushed red pepper flakes

plum (Roma) tomatoes, cut into eighths

cups fresh bean sprouts (4 oz)

tablespoon chopped fresh cilantro

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1

Cut beef with grain into 2-inch strips; cut strips across grain into 1/8-inch slices. (Beef is easier to cut if partially frozen, 30 to 60 minutes.) In medium bowl, mix broth, soy sauce, Sichuan sauce and red pepper. Stir in beef. Let stand 10 minutes.
2

Drain beef; reserve marinade. Heat 12-inch nonstick skillet over medium-high heat. Add half of the beef to skillet; stir-fry 2 to 3 minutes or until brown. Remove beef from skillet. Repeat with remaining beef. Return all beef to skillet.
3

Add reserved marinade, the tomatoes and bean sprouts to beef in skillet; stir-fry about 1 minute or until vegetables are warm. Sprinkle with cilantro.

If fresh bean sprouts are not available, a 14-ounce can of bean sprouts can be substituted. Drain the sprouts and rinse to freshen them.
Many classic stir-fries are high in fat because the foods are cooked in hot oil. Using a nonstick skillet keeps the food from sticking and eliminates the fat.