Pepper Steak with Squash

Name: Pepper Steak with Squash
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 servings.
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

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

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.

Test Kitchen Tip

Spice this recipe up a bit by adding ginger, sesame oil or a touch of hoisin sauce.

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.

Originally published as Pepper Steak with Squash in Quick Cooking September/October 2000

Reviews

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Average Rating:

MarilynRaz

Jul 9, 2018

It was nice, but we would need more spice, maybe some red pepper flakes.
Tiffany

Feb 8, 2018

Was delighted with this dish. It was quick and easy to make, and packed with veggies. Accidentally used Worcestershire sauce instead of soy sauce, but added the soy at the end. Was very good.
greatwithoutgluten

Oct 8, 2017

Easy to make. I adjusted flavors for our tastes.
curlylis85

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.
Remenec

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.
BarbaraAitken

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?