Pepper Steak with Squash
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
Reviews
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It was nice, but we would need more spice, maybe some red pepper flakes.
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.
Easy to make. I adjusted flavors for our tastes.
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.
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.
I really wanted to like this recipe, but I was surprised at how completely bland it tasted. Are there ingredients missing from the recipe?