Pepper Steak with Squash Recipe

Pepper Steak with Squash Recipe photo by Taste of Home

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Gayle Lewis of Yucaipa, California fixes this colorful stir-fry with savory strips of flank steak and plenty of veggies. Serve it over rice for a satisfying supper that's on the table in less than half an hour.

This recipe is:

Quick

Diabetic Friendly

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Pepper Steak with Squash Recipe

Prep/Total Time: 30 min.

Yield: 6 Servings

30 30

Ingredients

1 beef flank steak (1 pound), cut into thin strips
2 tablespoons canola oil, divided
1 medium green pepper, julienned
1 medium sweet red pepper, julienned
2 medium zucchini, julienned
1 small onion, cut into 1/4-inch strips
3 garlic cloves, minced
1 cup fresh or frozen snow peas
1 cup sliced fresh mushrooms
1 can (8 ounces) sliced water chestnuts, drained
3 tablespoons cornstarch
1 can (14-1/2 ounces) reduced-sodium beef broth
2 tablespoons reduced-sodium soy sauce
Hot cooked rice

Directions

In a large skillet, cook steak over medium-high heat, in 1 tablespoon oil until meat is no longer pink; drain. Remove and keep warm.
In the same skillet, saute peppers in remaining oil for 2 minutes or until tender. Stir in the zucchini, onion and garlic; cook and stir 2 minutes longer. Add the peas, mushrooms and water chestnuts. Saute the vegetables for 2 minutes or until tender.
Return beef to the skillet. Combine the cornstarch, broth and soy sauce until smooth; gradually stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice. Yield: 6 servings.

Nutritional Analysis: One serving (calculated without rice) equals 245 calories, 11 g fat (0 saturated fat), 39 mg cholesterol, 547 mg sodium, 17 g carbohydrate, 3 g fiber, 19 g protein. Diabetic Exchanges: 2 meat, 2 vegetable, 1/2 starch.

Originally published as Pepper Steak with Squash in Quick Cooking September/October 2000, p38