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 can (14-1/2 ounces) reduced-sodium beef broth
- 2 tablespoons reduced-sodium soy sauce
- 3 tablespoons cornstarch
- 2 tablespoons canola oil, divided
- 1 beef flank steak (1 pound), cut into thin strips
- 1 medium green pepper, cut into thin strips
- 1 medium sweet red pepper, cut into thin strips
- 2 medium zucchini, cut into thin strips
- 1 small onion, cut into thin strips
- 3 garlic cloves, minced
- 1 cup fresh snow peas
- 1 cup sliced fresh mushrooms
- 1 can (8 ounces) sliced water chestnuts, drained
- Hot cooked rice
- Mix broth and soy sauce with cornstarch until smooth. Set aside.
- In a large skillet, heat 1 tablespoon oil over medium-high heat. Add beef; stir-fry until no longer pink, 2-3 minutes. Remove from pan.
- In same skillet, heat remaining oil. Stir-fry peppers about 2 minutes. Add zucchini, onion and garlic; cook and stir 2 minutes longer. Add peas, mushrooms and water chestnuts. Stir-fry until crisp-tender, about 2 minutes more.
- Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir until sauce is thickened, 1-2 minutes. Return beef to skillet; heat through. Serve with hot cooked 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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