ASIAN BEEF AND VEGETABLES

  

July 8, 2017

ASIAN BEEF AND VEGETABLES 5 0 5 0

Scrumptious stir-fry with savory beef & crisp-tender vegetables in a fragrant sauce

  • Prep: 10 mins
  • 10 mins

    10 mins

  • Yields: 4

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

1Mix soy sauce, sherry, honey, cornstarch and 1 teaspoon of the ginger in medium bowl until well blended. Add steak; mix well. Set aside.

2Spray 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.

3Add 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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