Pepper Steak With Squash

Name: 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; Hot cooked rice

14 ingredients

4 steps

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

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.