How to make it

  • 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.
  • 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.

Reviews & Comments 2

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    " It was excellent "
    dynie ate it and said...
    Yes! We like stir-fry. We like spicy!
    Was this review helpful? Yes Flag
    " It was excellent "
    stacip ate it and said...
    This is my kind of dish. Quick, easy and delicious!
    Was this review helpful? Yes Flag

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