Pepper Steak with Squash Recipe
Pepper Steak with Squash Recipe photo by Taste of Home
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Pepper Steak with Squash Recipe

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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.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6 servings


  • 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

Nutritional Facts

245 calories: 1 each, 11g fat (0g saturated fat), 39mg cholesterol, 547mg sodium, 17g carbohydrate (0g sugars, 3g fiber), 19g protein Diabetic Exchanges: 0 starch, 2 meat 2 vegetable


  1. 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.
  2. 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.
  3. 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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