Recipe Background
Don't go out! Stay in! Once you taste this Pepper Steak Stir-Fry, leaving the house won't even be a consideration. Trust us! Go ahead and stay in your comfy clothes because this 30-minute meal loaded with juicy, tender flank steak, lots of fresh veggies, and a tangy, rich sauce will surely knock your socks off. Serve it over rice and you'll never think twice about picking up the phone to place a to-go order again. Pepper Steak Stir-Fry is just that powerfully delicious! So, grab your fluffiest slippers and some chopsticks, and dig in!
Don't go out! Stay in! Once you taste this Pepper Steak Stir-Fry, leaving the house won't even be a consideration. Trust us! Go ahead and stay in your comfy clothes because this 30-minute meal loaded with juicy, tender flank steak, lots of fresh veggies, and a tangy, rich sauce will surely knock your socks off. Serve it over rice and you'll never think twice about picking up the phone to place a to-go order again. Pepper Steak Stir-Fry is just that powerfully delicious! So, grab your fluffiest slippers and some chopsticks, and dig in!
Ingredients
- 1 (14.5-ounce) can reduced-sodium beef broth
- 2 tablespoons reduced-sodium soy sauce
- 3 tablespoons cornstarch
- 2 tablespoons canola oil divided
- 1 (1-pound) beef flank steak cut into thin strips
- 1 medium green pepper cut into thin strips
- 1 medium sweet red pepper cut into thin strips
- 2 medium zucchinis cut into thin strips
- 1 small onion cut into thin strips
- 3 cloves garlic minced
- 1 cup fresh snow peas
- 1 cup fresh mushrooms sliced
- 1 (8-ounce) can sliced water chestnuts drained
- 6 servings rice cooked and hot
Directions
- Mix the broth and the soy sauce with the cornstarch until smooth.
- In a large skillet, heat 1 tablespoon of the oil over medium-high heat.
- Add the steak to the oil and stir-fry until it reaches an internal temperature of 145 degrees F, about 2-3 minutes.
- Transfer the steak from the skillet.
- In the same skillet, heat the remaining oil and stir-fry the green peppers and the red peppers, about 2 minutes.
- Add the zucchini, the onion, and the garlic to the pepper mixture and stir for 2 minutes.
- Add the snow peas, the mushrooms, and the water chestnuts to the veggie mixture and stir-fry until all the veggies are crisp-tender, about 2 minutes.
- Stir the cornstarch mixture, then add it to the skillet and bring to a boil.
- Cook and stir the sauce until it thickens, about 1-2 minutes.
- Add the cooked steak to the veggie mixture and cook, until heated through.
- Serve the stir-fry and the sauce over the rice.
×
