Pepper Steak With Squash Recipe

Name: Pepper Steak With Squash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

386

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 can (14-1/2 ounces) reduced-sodium beef broth, 2 tablespoons reduced-sodium soy sauce, 3 tablespoons cornstarch, 2 tablespoons canola oil, divided, and more.

Yes, Pepper Steak With Squash falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pepper Steak With Squash

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