Pepper Steak and Squash

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What's For Dinner?

Pepper Steak and Squash

– by Jean Fisher

Tender steak, peppers and zucchini in a chinese gravy poured over rice.

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Pepper Steak and Squash

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Serves 4

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8 ounces tenderized beef
1 tablespoon & 1 teaspoon olive oil
6 ounces green pepper
6 ounces yellow bell pepper
8 ounces zucchini
8 ounces onion
2 cloves garlic
1/2 cup beef broth
2 tablespoons soy sauce
2 tablespoons & 2 teaspoons corn starch
16 snow peas
1 ounce bean sprouts
boil-in-bag rice

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From kitchen to table in 20 minutes.

Directions

Heat water to boiling in a large saucepan
for rice.
Brown beef in olive oil over medium heat.
Dice peppers, zucchini and onion and add
to beef in skillet.
Add garlic, stir to mix and reduce heat to
low.
Mix together beef broth, soy sauce and cornstarch. Pour over beef and peppers.
Increase heat to medium and stir well.
Cook rice in boiling water according to package directions.
Add snow peas and bean sprouts to beef
and pepper mixture. Cook until sauce
thickens and snow peas are tender.
Serve over rice.

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Nutritional information for Pepper Steak and Squash

Calories: 339
Calories from Fat: 132

% Daily Value*

Total Fat 14.5g	22%
Saturated Fat 4.5g	23%
Cholesterol 51mg	17%
Sodium 459.5mg	19%
Total Carbohydrates 31.5g	11%
Dietary Fiber 2.5g	10%
Sugars 0g	~
Protein 20g	40%

Vitamin A	7%	Iron	18%
Vitamin C	151%	Calcium	4%

*Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs

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