PEPPER STEAK WITH SQUASH
Serve this colorful stir-fry with savory strips of flank steak and plenty of veggies over rice for a satisfying supper that's on the table in less than half an hour. -Gayle Lewis, Yucaipa, California
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- 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.
Nutrition Facts : Calories 229 calories, Fat 11g fat (3g saturated fat), Cholesterol 37mg cholesterol, Sodium 381mg sodium, Carbohydrate 16g carbohydrate (5g sugars, Fiber 3g fiber), Protein 18g protein. Diabetic Exchanges
PEPPER STEAK WITH SQUASH AND MUSHROOMS
Steak coated with a tangy mixture of whole-grain mustard and black pepper is a delicious contrast to the sweet roasted vegetables.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 50m
Number Of Ingredients 8
Steps:
- Preheat oven to 475 degrees. In an 11-by-15-by-2 3/4-inch roasting pan, combine mushrooms, squash, and onion. Add 1 tablespoon oil and 3/4 teaspoon salt; toss to coat. Arrange vegetables around sides of pan; place steak in center of pan.
- In a small bowl, stir together mustard and peppercorns. Coat steak with the remaining 1 1/2 teaspoons oil, and sprinkle generously with salt. Spread mustard-pepper mixture over top of steak; press down to adhere.
- Roast, turning and stirring vegetables once, until steak is lightly browned and an instant-read thermometer inserted in one side of steak registers 130 degrees to 135 degrees for medium-rare, 15 to 20 minutes.
- Transfer steak to a cutting board to rest; tent loosely with aluminum foil. Spread vegetables in an even layer, return to oven, and continue roasting until lightly browned and tender, 8 to 10 minutes. Cut the steak into 1/4-inch thick slices, and serve with vegetables.
Nutrition Facts : Calories 453 g, Fat 19 g, Protein 41 g
MUSHROOM PEPPER STEAK
Bell peppers, mushrooms and ginger provide the bulk of the flavor in this stir-fry that's not too saucy. Hot rice makes it even better. -Billie Moss, Walnut Creek, California
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a shallow bowl, combine 3 tablespoons soy sauce and pepper; add beef. Turn to coat; cover and refrigerate 30-60 minutes. In a small bowl, combine the cornstarch, broth and remaining soy sauce until smooth; set aside., Drain beef, discarding marinade. In a large nonstick skillet or wok, stir-fry the garlic and ginger in 2 teaspoons oil for 1 minute. Add the beef; stir-fry 4-6 minutes or until no longer pink. Remove beef and keep warm. , Stir-fry the peppers in remaining oil for 1 minute. Add mushrooms; stir-fry 2 minutes longer or until peppers are crisp-tender. Stir broth mixture and add to vegetable mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Return beef to pan; add tomatoes and onions. Cook for 2 minutes or until heated through. Serve over rice if desired.
Nutrition Facts : Calories 241 calories, Fat 10g fat (3g saturated fat), Cholesterol 64mg cholesterol, Sodium 841mg sodium, Carbohydrate 13g carbohydrate (5g sugars, Fiber 3g fiber), Protein 25g protein. Diabetic exchanges
ROASTED ACORN SQUASH WITH MUSHROOMS, PEPPERS AND GOAT CHEESE
Steps:
- For the acorn squash: Preheat the oven to 375 degrees F. Trim the tops and bottoms off the squash. Cut in half horizontally so the cut-ends will keep the pieces flat. Clean the inside of the squash. Separate the seeds from the membranes and rinse well. Dry the seeds with a paper towel and set aside.
- Place the squash cut-side up on a baking sheet, drizzle with the olive oil and sprinkle with 1 teaspoon of the salt and the pepper. Place the seeds on a separate baking sheet or foil. Roast the squash 30 minutes. Roast the seeds at the same time, checking and moving them around after 10 minutes and again after 20 minutes. Depending on the size of the seeds, they may be done after 20 minutes, or up to 30 minutes. Sprinkle the seeds with the remaining salt, and set aside with the squash.
- For the filling: Set a large saute pan over high heat and add the butter. When melted, add the cabbage, onions, peppers, sprinkle with salt and pepper and gently toss to combine. Allow the cabbage to wilt down, about 5 minutes. Add the mushrooms and cook, 3 to 4 minutes. Add the garlic and toss to combine. Saute 2 to 4 minutes longer, and adjust the seasoning with salt and pepper.
- For assembling: Preheat the broiler to low. Fill the roasted acorn squash halves with the filling. Sprinkle the crumbled goat cheese over the top, then top with the roasted squash seeds. Broil just until the cheese is warm. Garnish with a small amount of Italian parsley, if using, and serve.
SLICED STEAK, PEPPERS, AND MUSHROOMS IN THE OVEN
I don't remember where I first got this recipe, but I've made it for years. It always works fine. Tasty, healthy, and fast. The big three. This also freezes well. Serve with rice, noodles, or potatoes.
Provided by MsMarge
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Combine oil, herb seasoning, paprika, and salt in a 9x13-inch baking pan. Add steak slices, undrained tomatoes, mushrooms, bell pepper, and onion; mix well.
- Bake, uncovered, in the preheated oven until vegetables are tender and steak is cooked through, about 25 minutes.
Nutrition Facts : Calories 209.8 calories, Carbohydrate 9.8 g, Cholesterol 27.2 mg, Fat 11.3 g, Fiber 2.8 g, Protein 17.1 g, SaturatedFat 2.9 g, Sodium 773.7 mg, Sugar 5.4 g
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