Pepper Steak with Squash

“Serve this colourful 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

Pepper Steak with SquashPhoto: Taste of Home
Servings Prep Time
6servings 30minutes
Servings Prep Time
6servings 30minutes
Ingredients
Portions: servings
Units:
Ingredients
Portions: servings
Units:
Instructions
  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.
Recipe Notes

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 fibre), 18g protein.

Diabetic Exchanges: 2 lean meat, 1 vegetable, 1/2 starch.