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Serves: 4
Total Calories: 2,396.054
Prep time: 30 minutes
Cook time: n/a
Total time: 30 minutes

1/2 cup whole grain instant brown rice
1 cup water
1 small zucchini sliced into 1/2 inch rounds
1 small yellow crooked neck squash sliced into 1/2 inch rounds
1 pound beef round steak well trimmed of fat
1 (14 1/2-ounce) can beef broth
3 tablespoons cornstarch
1 tablespoon soy sauce
1 tablespoon sesame oil
1 teaspoon minced garlic (2 cloves)
1 onion cut into wedges
1 red bell pepper seeded and cut into strips
1 green bell pepper seeded and cut into strips
1 yellow bell pepper seeded and cut into strips

1. Combine rice, water, zucchini, and squash in a microwave-safe dish. Cover and cook on high 10 minutes or until tender. (Steam squash separately, if you prefer.)
2. Slice steak “across the grain” into very thin strips. Set aside.
3. Mix broth, cornstarch, and soy sauce together in medium bowl. Set aside.
4. After slicing onion and peppers, heat oil in a large nonstick frying pan or wok over medium-high heat. Add vegetables and stir-fry 2 minutes. Add beef and cook 2
minutes or until done. Stir the broth and add to wok. Stir until thick and bubbly.
5. Serve over rice. Clean your palate with a scoop of rasberry sorbet.

MENU:
Easy Pepper Steak Stir-Fry
Brown Rice
Raspberry Sorbet

Nutritional Facts:

Serves: 4
Total Calories: 2,396.054
Calories from Fat: 742.667

More Recipes from the Lickety Split Meals Cookbook:
The Easiest Stir Fry Ever!
Sweet and Sour Stir Fry
Easy Pepper Steak Stir Fry
Saucy Almond Chicken Stir Fry
"Unfried" Rice Dinner