Ingredients Jump to Instructions ↓

  1. 1 beef flank steak (1 pound), cut into thin strips

  2. 2 tablespoons canola oil, divided

  3. 1 medium green pepper, julienned

  4. 1 medium sweet red pepper, julienned

  5. 2 medium zucchini, julienned

  6. 1 small onion, cut into 1/4-inch strips

  7. 3 garlic cloves, minced

  8. 1 cup fresh or frozen snow peas

  9. 1 cup sliced fresh mushrooms

  10. 1 can (8 ounces) sliced water chestnuts, drained

  11. 3 tablespoons cornstarch

  12. 1 can (14-1/2 ounces) reduced-sodium beef broth

  13. 2 tablespoons reduced-sodium soy sauce

  14. Hot cooked rice

Instructions Jump to Ingredients ↑

  1. Pepper Steak with Squash Recipe photo by Taste of Home In a large skillet, cook steak over medium-high heat, in 1 tablespoon oil until meat is no longer pink; drain. Remove and keep warm.

  2. In the same skillet, saute peppers in remaining oil for 2 minutes or until tender. Stir in the zucchini, onion and garlic; cook and stir 2 minutes longer. Add the peas, mushrooms and water chestnuts. Saute the vegetables for 2 minutes or until tender.

  3. Return beef to the skillet. Combine the cornstarch, broth and soy sauce until smooth; gradually stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice. Yield: 6 servings.


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