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

Pepper Steak with Squash Recipe

Publisher Photo
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

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

Nutritional Facts

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.

Directions

  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

Nutritional Facts

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.

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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