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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Gayle Lewis of Yucaipa, California fixes 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. Ingredients:
1 beef flank steak (1 pound), cut into thin strips |
2 tablespoons canola 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 strips |
3 garlic cloves, minced |
1 cup fresh or frozen snow peas |
1 cup sliced fresh mushrooms |
1 can (8 ounces) sliced water chestnuts, drained |
3 tablespoons cornstarch |
1 can (14-1/2 ounces) reduced-sodium beef broth |
2 tablespoons reduced-sodium soy sauce |
hot cooked rice |
Directions:
1. In a large skillet, cook steak over medium-high heat, in 1 tablespoon oil until meat is no longer pink; drain. Remove and keep warm.
2. 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. Add the peas, mushrooms and water chestnuts. Saute the vegetables for 2 minutes or until tender.
3. Return beef to the skillet. 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. Serve with rice. Yield: 6 servings.
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