Asian Beef and Vegetables
Scrumptious stir-fry with savory beef & crisp-tender vegetables in a fragrant sauce
10
Prep Time
20
Total Time
4
Servings
13
Ingredients
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Ingredients

  • 2 tablespoons La Choy® Soy Sauce
  • 2 tablespoons dry sherry
  • 2 tablespoons honey
  • 2 teaspoons cornstarch
  • 2 teaspoons minced fresh ginger, divided
  • 1 pound beef flank steak, cut into thin strips
  • PAM® Original No-Stick Cooking Spray
  • 1 medium onion, coarsely chopped
  • 4 cloves garlic, minced (4 cloves = about 2 tsp)
  • 1 medium yellow summer squash, cut into 1-inch chunks
  • 1 small red bell pepper, cut into thin strips (1 small = about 1 cup)
  • 4 ounces snow peas, trimmed
  • 1/4 teaspoon crushed red pepper flakes

Directions

  1. Mix soy sauce, sherry, honey, cornstarch and 1 teaspoon of the ginger in medium bowl until well blended. Add steak; mix well. Set aside.
  2. Spray large skillet with cooking spray. Add onions, garlic and the remaining 1 teaspoon ginger; cook and stir over medium-high heat 1 minute. Add squash, bell peppers and snow peas; cook 3 to 4 minutes, or until vegetables are crisp-tender, stirring frequently. Remove vegetables from skillet; set aside.
  3. Add steak mixture to same skillet; cook and stir 3 minutes, or until steak strips are no longer pink in centers. Return vegetables to skillet; cook until heated through, stirring occasionally. Sprinkle with the crushed red pepper.

Nutrition Facts

Serving Size4 servings (1 1/3 cups each)
Calories251

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Asian Beef and Vegetables

Scrumptious stir-fry with savory beef & crisp-tender vegetables in a fragrant sauce
10
Prep Time
20
Total Time
4
Servings
13
Ingredients
starstarstarstarstar

Ingredients

  • 2 tablespoons La Choy® Soy Sauce
  • 2 tablespoons dry sherry
  • 2 tablespoons honey
  • 2 teaspoons cornstarch
  • 2 teaspoons minced fresh ginger, divided
  • 1 pound beef flank steak, cut into thin strips
  • PAM® Original No-Stick Cooking Spray
  • 1 medium onion, coarsely chopped
  • 4 cloves garlic, minced (4 cloves = about 2 tsp)
  • 1 medium yellow summer squash, cut into 1-inch chunks
  • 1 small red bell pepper, cut into thin strips (1 small = about 1 cup)
  • 4 ounces snow peas, trimmed
  • 1/4 teaspoon crushed red pepper flakes

Directions

  1. Mix soy sauce, sherry, honey, cornstarch and 1 teaspoon of the ginger in medium bowl until well blended. Add steak; mix well. Set aside.
  2. Spray large skillet with cooking spray. Add onions, garlic and the remaining 1 teaspoon ginger; cook and stir over medium-high heat 1 minute. Add squash, bell peppers and snow peas; cook 3 to 4 minutes, or until vegetables are crisp-tender, stirring frequently. Remove vegetables from skillet; set aside.
  3. Add steak mixture to same skillet; cook and stir 3 minutes, or until steak strips are no longer pink in centers. Return vegetables to skillet; cook until heated through, stirring occasionally. Sprinkle with the crushed red pepper.
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