Pepper Steak with Squash

SUBMITTED BY: sydny

"Fix 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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SERVINGS

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Servings
USMETRIC

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 low-sodium beef broth
2 tablespoons light soy sauce
Hot cooked rice

DIRECTIONS

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, 547 mg sodium, 39 mg cholesterol, 17 gm carbohydrate, 19 gm protein, 11 gm fat, 3 gm fiber. Diabetic Exchanges: 2 meat, 2 vegetable, 1/2 starch.