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Pepper Steak with Squash

By: Gayle Lewis  
"Gayle Lewis of Yucaipa, California fixes this colorful stir-fry with savory strips of flank steak and plenty of veggies. Serve it over rice for a satisfying supper that's on the table in less than half an hour."

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Prep Time:
30 Min
Ready In:
30 Min

Servings  (Help)

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Original Recipe Yield 6 servings
 

Ingredients

  • 1 pound flank steak, cut into strips
  • 2 tablespoons vegetable oil, divided
  • 1 medium green pepper, julienned
  • 1 medium sweet red pepper, julienned
  • 2 medium zucchini, julienned
  • 1 small onion, cut into 1/4 inch slices
  • 3 garlic cloves, minced
  • 1 cup fresh or frozen snow peas
  • 1 cup sliced fresh mushrooms
  • 1 (8 ounce) can sliced water chestnuts, drained
  • 3 tablespoons cornstarch
  • 1 (14.5 ounce) can reduced-sodium beef broth
  • 2 tablespoons reduced-sodium soy sauce
  • Hot cooked rice

Directions

  1. In a large skillet, cook steak in 1 tablespoon oil over medium-high heat until no longer pink; drain. Remove and keep warm. In the same skillet, heat remaining oil; saute peppers for 2 minutes. Stir in zucchini, onion and garlic; cook and stir 2 minutes longer. Add peas, mushrooms and water chestnuts. Saute until the vegetables are tender, about 2 minutes. Return beef to the skillet. Combine cornstarch, broth and soy sauce until smooth; add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over rice.

Footnotes

  • Nutritional Analysis: One serving (calculated without rice) equals 245 calories, 11 g fat (0 saturated fat), 39 mg cholesterol, 547 mg sodium, 17 g carbohydrate, 3 g fiber, 19 g protein. Diabetic Exchanges: 2 meat, 2 vegetable, 1/2 starch.
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