Categories: Meals
Ingredients
- 14.5 oz. can beef broth
- 2 tbsp. soy sauce
- 3 tbsp. cornstarch
- 2 tbsp. canola oil, divided
- 1 lb. 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, cut into thin strips
- 1 small onion, cut into thin strips
- 3 garlic cloves, minced
- 1 cup fresh snow peas
- 1 cup sliced fresh mushrooms
- 8 oz. can sliced water chestnuts, drained
- Hot cooked rice
Directions
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Whisk together broth, soy sauce and cornstarch. Set aside.
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In a large skillet, heat 1 tbsp. oil over medium-high heat. Add beef; stir-fry until no longer pink, 2-3 minutes. Remove from pan.
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Using the same skillet, heat the remaining oil. Stir-fry the peppers for 2 minutes. Add the zucchini, onion and garlic; cook and stir 2 minutes longer. Add the snow peas, mushrooms and water chestnuts. Stir-fry until crisp-tender, about 2 minutes more.
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Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir until sauce is thickened, 1-2 minutes. Add beef to skillet; heat through. Serve with rice.