Summer is the season of vibrancy and excitement, so it's no surprise that the best summer dishes have the seasonings that reflect that feeling! Pepper Steak with Squash practically crackles with energy from the bright, sweet bell peppers and tender slices of savory flank steak. Juicy, garden-fresh zucchini squash adds another dimension to the summery stir-fry, as do the crunchy water chestnuts. Pepper Steak with Squash is a speedy meal best enjoyed in the sunshine, but you can whip it up whenever you require a little summertime flair!
Ingredients• 1 (14.5-ounce) can of 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 of fresh snow peas • 1 cup fresh mushrooms, sliced • 1 (8-ounce) can of sliced water chestnuts, drained • rice, cooked and hot, for serving
Mix the broth, soy sauce, and cornstarch together until smooth.
In a large skillet, heat 1 tablespoon of the oil over medium-high heat.
Add the beef to the skillet, cooking until no longer pink and cooked through to at least 145 degrees F, about 2-3 minutes.
Transfer the beef from the skillet.
In the same skillet, heat the remaining oil.
Add the green and red peppers, stir-frying for 2 minutes.
Add the zucchini, onion, and garlic, stir-frying for 2 minutes.
Add the snow peas, mushrooms, and water chestnuts, stir-frying until crisp-tender, about 2 minutes.
Stir the cornstarch mixture and add it to the pan.
Bring the 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 hot rice.