Pepper Steak With Squash
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 ⓘ
Instructions
- 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.
Nutrition & Diet Analysis (per serving)
612
kcal
31% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).