Recipe Background
Fall is a season to celebrate enjoyment and excitement, so it's no surprise that the best fall dishes have flavors that reflect those feelings! Pepper Steak with Squash practically crackles with satisfaction from the bright, sweet bell peppers and tender slices of savory flank steak. Juicy zucchini squash adds another dimension to the autumnal stir-fry, as do the crunchy water chestnuts. Pepper Steak with Squash is a speedy meal best enjoyed in the sunshine with a cool breeze, but you can whip it up whenever you require a little exhilaration!
Fall is a season to celebrate enjoyment and excitement, so it's no surprise that the best fall dishes have flavors that reflect those feelings! Pepper Steak with Squash practically crackles with satisfaction from the bright, sweet bell peppers and tender slices of savory flank steak. Juicy zucchini squash adds another dimension to the autumnal stir-fry, as do the crunchy water chestnuts. Pepper Steak with Squash is a speedy meal best enjoyed in the sunshine with a cool breeze, but you can whip it up whenever you require a little exhilaration!
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 zucchini squash 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
- rice to taste, cooked and hot, for serving
Directions
- In a bowl, mix the broth, the soy sauce, and the cornstarch together until smooth. Set it aside.
- In a large skillet, heat 1 tablespoon of the oil over medium-high heat.
- Add the beef to the skillet and cook until it reaches at least 140 degrees F for medium doneness, about 2-3 minutes.
- Transfer the beef slices from the skillet and let them rest.
- In the same skillet, heat the remaining oil.
- Add the green peppers and the red peppers and stir-fry for 2 minutes.
- Add the zucchini, the onions, and the garlic and stir-fry for 2 minutes.
- Add the snow peas, the mushrooms, and the water chestnuts and stir-fry until crisp-tender, about 2 minutes.
- Stir the cornstarch mixture and add it to the pan.
- Bring the sauce mixture to a boil.
- Cook and stir until the sauce thickens, for about 1-2 minutes.
- Return the beef to the skillet, cooking until heated through.
- Serve immediately with the hot rice.
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