Pepper Steak with Squash

Ingredients

• 1 pound flank steak cut into thin strips
• 14 ounces beef broth reduced-sodium canned
• 8 ounces water chestnuts drained sliced canned
• 2 tablespoons canola oil divided
• 6 servings rice hot cooked
• 6 servings rice hot cooked
• 6 servings rice hot cooked
• 3 tablespoons cornstarch 
• 1 cup mushrooms fresh sliced
• 1 cup mushrooms fresh sliced
• 3  garlic clove minced
• 1 medium bell pepper green julienned
• 2 tablespoons soy sauce reduced-sodium
• 1 small onion cut into 1/4-inch strips
• 1 medium bell pepper sweet red julienned
• 1 cup snow peas fresh
• 2 medium zucchini julienned

Equipment

• frying pan

Directions

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