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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."

SERVINGS

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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 low-sodium beef broth
  • 2 tablespoons light 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.
  2. 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.
  3. 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.
  • © 2002 Reiman Media Group, Inc.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 12, 2007 by gottabegood
This was great. I had lots of peppers to use up and no mushrooms and pea pods, so I left them... MORE


 
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