Pepper Steak with Squash
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 6 servings.
Serve this colorful stir-fry with savory strips of flank steak and plenty of veggies over rice for a satisfying supper that's on the table in less than half an hour. —Gayle Lewis, Yucaipa, California
Ingredients
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1 can (14-1/2 ounces) reduced-sodium beef broth
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2 tablespoons reduced-sodium soy sauce
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3 tablespoons cornstarch
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2 tablespoons canola oil, divided
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1 beef flank steak (1 pound), cut into thin strips
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1 medium green pepper, cut into thin strips
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1 medium sweet red pepper, cut into thin strips
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2 medium zucchini, cut into thin strips
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1 small onion, cut into thin strips
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3 garlic cloves, minced
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1 cup fresh snow peas
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1 cup sliced fresh mushrooms
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1 can (8 ounces) sliced water chestnuts, drained
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Hot cooked rice
Directions
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1.
Mix broth and soy sauce with cornstarch until smooth. Set aside.
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2.
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.
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3.
In same skillet, heat remaining oil. Stir-fry peppers about 2 minutes. Add zucchini, onion and garlic; cook and stir 2 minutes longer. Add snow peas, mushrooms and water chestnuts. Stir-fry until crisp-tender, about 2 minutes more.
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4.
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.
Nutrition Facts
1-1/2 cups stir-fry (calculated without rice): 229 calories, 11g fat (3g saturated fat), 37mg cholesterol, 381mg sodium, 16g carbohydrate (5g sugars, 3g fiber), 18g protein. Diabetic Exchanges: 2 lean meat, 1 vegetable, 1/2 starch.
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