Pepper Steak with Squash Recipe

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

Ingredients

  • 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

Directions

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 snow 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.
Test Kitchen Tip
  • Spice this recipe up a bit by adding ginger, sesame oil or a touch of hoisin sauce.
  • Originally published as Pepper Steak with Squash in Quick Cooking September/October 2000, p38

    Nutritional 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.

    • 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
    1. Mix broth and soy sauce with cornstarch until smooth. Set aside.
    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.
    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.
    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. Yield: 6 servings.
    Test Kitchen Tip
  • Spice this recipe up a bit by adding ginger, sesame oil or a touch of hoisin sauce.
  • Originally published as Pepper Steak with Squash in Quick Cooking September/October 2000, p38

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    Reviews forPepper Steak with Squash

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    MY REVIEW
    greatwithoutgluten User ID: 6330173 276030
    Reviewed Oct. 8, 2017

    "easy to make. I adjusted flavors for our tastes."

    MY REVIEW
    curlylis85 User ID: 3166950 265367
    Reviewed Apr. 30, 2017

    "Loved the beef with vegetables! We added the ginger and sesame oil recommended by the test kitchen and I think that was a great flavor addition. I appreciate that it's healthy and comes together quickly."

    MY REVIEW
    Remenec User ID: 6059530 264763
    Reviewed Apr. 17, 2017

    "I loved the addition of zucchini in this recipe. It's a very healthy and flavorful dish. The flank steak was a little tough. I would try to pan sear it next time to make it more tender. But I thought this recipe tasted good and my family really liked it."

    MY REVIEW
    BarbaraAitken User ID: 7160836 264602
    Reviewed Apr. 12, 2017

    "I really wanted to like this recipe, but I was surprised at how completely bland it tasted. Are there ingredients missing from the recipe?"

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