Ingredients
1 can (14-1/2 ounces) reduced-sodium beef broth2 tablespoons reduced-sodium soy sauce3 tablespoons cornstarch2 tablespoons canola oil, divided1 beef flank steak (1 pound), cut into thin strips1 medium green pepper, cut into thin strips1 medium sweet red pepper, cut into thin strips2 medium zucchini, cut into thin strips1 small onion, cut into thin strips3 garlic cloves, minced1 cup fresh snow peas1 cup sliced fresh mushrooms1 can (8 ounces) sliced water chestnuts, drainedHot cooked rice
Preparation
Mix broth and soy sauce with cornstarch until smooth. Set aside.
In a large skillet, heat 1 tablespoon oil over medium-high heat. Add beef; stir-fry until no longer pink, 2-3 minutes. Remove from pan.
In same skillet, heat remaining oil. Stir-fry peppers about 2 minutes. Add zucchini, onion and garlic; cook and stir 2 minutes longer. Add snow peas, mushrooms and water chestnuts. Stir-fry until crisp-tender, about 2 minutes more.
Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir until sauce is thickened, 1-2 minutes. Return beef to skillet; heat through. Serve with hot cooked rice.
