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.
- 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
- 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.
Originally published as Pepper Steak with Squash in Quick Cooking September/October 2000, p38
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
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