Pepper Steak with Squash

Name: Pepper Steak with Squash
Ingredients: 1 (14.5-ounce) can 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 fresh snow peas; 1 cup fresh mushrooms, sliced; 1 (8-ounce) can sliced water chestnuts, drained; rice, to taste, cooked and hot, for serving

"Fall is a season to celebrate enjoyment and excitement, so it's no surprise that the best fall dishes have flavors that reflect those feelings! Pepper Steak with Squash practically crackles with satisfaction from the bright, sweet bell peppers and tender slices of savory flank steak. Juicy zucchini squash adds another dimension to the autumnal stir-fry, as do the crunchy water chestnuts. Pepper Steak with Squash is a speedy meal best enjoyed in the sunshine with a cool breeze, but you can whip it up whenever you re..."

INGREDIENTS

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1 (14.5-ounce) can reduced-sodium beef broth

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2 tablespoons reduced-sodium soy sauce

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3 tablespoons cornstarch

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2 tablespoons canola oil, divided

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1 (1-pound) beef flank steak, cut into thin strips

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1 medium green pepper, cut into thin strips

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1 medium sweet red pepper, cut into thin strips

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2 medium zucchini squash, cut into thin strips

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1 small onion, cut into thin strips

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3 cloves garlic, minced

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1 cup fresh snow peas

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1 cup fresh mushrooms, sliced

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1 (8-ounce) can sliced water chestnuts, drained

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rice, to taste, cooked and hot, for serving

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