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

1. Whisk together broth, soy sauce and cornstarch. Set aside.

2. 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.

3. 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.

4. 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.

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