Szechuan and bean sprouts

1 lb boneless beef eye of round steak
1/4 cup chicken broth with 33% less sodium
1 tablespoon of soy sauce
1 tablespoon Szechuan sauce
1/8 teaspoon crushed red pepper flakes
4 plum(Roma) tomatoes, cut into eighths
2 cup fresh bean sprouts(4oz)
1 tablespoon chopped fresh cilantro

Serve dish over a bed of brown or white rice(not included in the recipe)

1. Trim excess fat from beef. Cut beef with grain into 2-inch strips; cut strips across grain into 1/8 inch slices(beef is easier to cut partially frozen, 30-60 minutes). In a medium bowl, mix broth, soy sauce, szechuan sauce and pepper flakes. Stir in beef. Let stand 10 minutes.
2.Drain beef; reserve marinade. Heat 12-inch nonstick skiller 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 sprout to skillet; cook and stir about 1 minutes or until sprouts are no longer crisp. Sprinkle with cilantro.

Serving Size: -

Number of Servings: 4

Recipe submitted by SparkPeople user GUYLAINE6.