SUMMER SQUASH STIR-FRY WITH BEEF FEATURING BEEF BOU
Make and share this SUMMER SQUASH STIR-FRY WITH BEEF FEATURING BEEF BOU recipe from Food.com.
Provided by BouForYou
Categories < 15 Mins
Time 15m
Yield 1 Cup, 4 serving(s)
Number Of Ingredients 12
Steps:
- Place the steak, onion, squash and pepper in a large bowl. Toss well with tongs.
- In a small pot, combine all sauce ingredients. Heat gently over low heat while whisking, until BOU is completely dissolved.
- Pour sauce into liquid measuring cup. Set aside.
- Heat 1 tablespoon of oil in a wok over medium-high heat. Add ¼ of the stir fry mixture along with a pinch of salt and pepper. Cook, stirring constantly, for 3 minutes.
- Briefly stir the sauce to distribute the garlic, then add ¼ of the sauce to the wok. Continue cooking and stirring for 2 more minutes.
- Remove stir-fry from pan. Repeat steps 4-6 three more times.
- Garnish with scallions, serve, and enjoy!
Nutrition Facts : Calories 293.6, Fat 14.7, SaturatedFat 5.9, Cholesterol 85, Sodium 65.9, Carbohydrate 16.3, Fiber 2.5, Sugar 10, Protein 24.7
SQUASH AND GREEN BEAN SAUTE SIDE DISH
Simple, tasty side dish which is quick and easy to prepare.
Provided by CathWithKids
Categories Side Dish Vegetables Squash Summer Squash
Time 25m
Yield 2
Number Of Ingredients 8
Steps:
- Cook and stir squash and green beans in a nonstick skillet over medium heat until slightly softened, 2 to 3 minutes. Stir tomatoes, lemon juice, parsley, coriander, salt, and black pepper into squash mixture; cook and stir until tomatoes have softened, 5 to 10 minutes.
Nutrition Facts : Calories 88.6 calories, Carbohydrate 19.6 g, Fat 0.9 g, Fiber 6.8 g, Protein 5.1 g, SaturatedFat 0.2 g, Sodium 167.7 mg, Sugar 5.9 g
SAVORY VEGETABLE STIR-FRY
Yellow squash, zucchini, carrots and red onion combine to make this sassy stir-fried side dish that's ready in just 20 minutes!
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Swanson®
Time 20m
Yield 6
Number Of Ingredients 6
Steps:
- Heat the oil in a 12-inch skillet over medium-high heat. Add the yellow squash, zucchini, carrots and onion and stir-fry until the vegetables are tender-crisp.
- Stir the concentrated broth in the skillet and cook until the mixture is hot.
Nutrition Facts : Calories 70.4 calories, Carbohydrate 11.4 g, Fat 2.6 g, Fiber 3.3 g, Protein 2 g, SaturatedFat 0.4 g, Sodium 290.9 mg, Sugar 3.7 g
SUMMER ZUCCHINI STIR-FRY
A quick and easy stir-fry made with fresh peas, corn and zucchini. It's the perfect summertime, vegetarian side dish.
Categories Side Dish
Time 25m
Yield 6
Number Of Ingredients 8
Steps:
- Cut kernels off ears of corn. In 12-inch skillet, melt butter over medium heat. Add corn, zucchini, onion and peas. Cook 3 to 5 minutes, stirring occasionally, until vegetables begin to soften.
- Sprinkle Tuscan seasoning, salt and pepper over mixture. Cook about 10 minutes longer, stirring occasionally, until vegetables are tender.
Nutrition Facts : ServingSize 1 Serving
SUMMER SQUASH STIR-FRY
Harvest garden flavor with zucchini, pattypan and yellow summer squash roasted in your grill basket and tossed with ripe tomatoes. Quick and fresh!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- Heat coals or gas grill for direct heat. In large bowl, mix zucchini, summer squash, pattypan squash and dressing. Place mixture in grill basket (grill "wok"). Reserve dressing in bowl.
- Cover and grill squash over medium heat 10 to 13 minutes, shaking basket or stirring squash occasionally, until crisp-tender. Return squash to bowl with dressing. Add tomatoes and cilantro; toss to coat.
Nutrition Facts : Calories 90, Carbohydrate 10 g, Cholesterol 0 mg, Fat 1, Fiber 3 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 40 mg, Sugar 5 g, TransFat 0 g
QUICK BEEF STIR-FRY
Quick and easy. I make this on my busiest weeknights.
Provided by inesgosner
Categories World Cuisine Recipes Asian Chinese
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- Heat vegetable oil in a large wok or skillet over medium-high heat; cook and stir beef until browned, 3 to 4 minutes. Move beef to the side of the wok and add broccoli, bell pepper, carrots, green onion, and garlic to the center of the wok. Cook and stir vegetables for 2 minutes.
- Stir beef into vegetables and season with soy sauce and sesame seeds. Continue to cook and stir until vegetables are tender, about 2 more minutes.
Nutrition Facts : Calories 267.5 calories, Carbohydrate 9.1 g, Cholesterol 48.9 mg, Fat 15.8 g, Fiber 3 g, Protein 22.6 g, SaturatedFat 3.9 g, Sodium 526.2 mg, Sugar 3.4 g
SUMMER SQUASH STIR-FRY
"With an abundance of squash, green peppers, tomatoes and onion from our garden, this fresh-tasting recipe is both easy and economical to prepare," writes Doris Stein from Ojai, California. For a more substantial side dish, add cubed cooked ham and sprinkle with cheese.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a skillet, saute the zucchini, green pepper and onion in butter until crisp-tender. Stir in the tomato and ham if desired; heat through. Sprinkle with salt and pepper. remove from the heat. Top with cheese if desired; cover and let stand until cheese is melted.
Nutrition Facts : Calories 97 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 68mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 3g fiber), Protein 2g protein.
SWEET FRIED SUMMER SQUASH
Sliced yellow squash is dredged in flour and sugar, then fried until golden brown.
Provided by AspenGlade
Categories Side Dish Vegetables Squash Summer Squash
Time 20m
Yield 6
Number Of Ingredients 5
Steps:
- Allow squash to rest for 5 minutes after cutting to release its moisture. Stir the flour, sugar, and salt together in a shallow bowl. Dredge the squash slices in the flour mixture, shaking off any excess, and set aside until needed.
- Melt the shortening in a large skillet over medium-high heat. Arrange the squash in a single layer in the skillet. Cook, turning once, until golden brown, about 5 minutes. Drain on paper towels.
Nutrition Facts : Calories 718.9 calories, Carbohydrate 27.3 g, Fat 68.6 g, Fiber 1.5 g, Protein 1.7 g, SaturatedFat 17.1 g, Sodium 1.5 mg, Sugar 16.7 g
SAUCY STEAK STIR-FRY, WITH BABY SUMMER VEGETABLES
I created this super easy stir-fry one night, when I was in the mood for beef and veggies, but wanted a different and unique stir-fry. It turned out quite delicious, and is a great weeknight, or on-the-go, one-pan main dish! I highly recommend using baby summer vegetables (carrots, mushrooms, squash, etc), in this dish (which you can find in a frozen stir-fry veggie package at most grocery stores). Please also feel free to mix up, or experiment with, the spices (and the steak sauce)- these are just guesstimate measurements, as I use the "sprinkle to taste" formula, and do not measure the spices. Enjoy!
Provided by Helping Hands
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in electric skillet at 350.
- Stir-fry frozen vegetables in skillet (cook according to directions on package), until they thaw and are cooked through.
- Remove veggies from skillet, keeping warm.
- Add additional oil, if needed.
- Add sliced steak to skillet.
- Sprinkle with steak seasoning, salt, pepper, garlic powder, Worcestershire sauce, and 1/2 cup of the steak sauce.
- Stir-fry for approx 5-7 minutes (meat should be cooked no more than rare-to-medium rare).
- Add veggies back to pan, sprinkle with salt and pepper, and add remaining stake sauce (stirring well).
- Stir-fry, until heated through.
Nutrition Facts : Calories 633.9, Fat 50, SaturatedFat 18, Cholesterol 154.2, Sodium 349.1, Carbohydrate 2, Fiber 0.1, Sugar 0.9, Protein 41.3
YELLOW SQUASH AND TOFU STIR FRY
A great, quick vegetarian dish that includes yellow squash, zucchini, and tofu, making for a beautifully-colored dish. Top with cheese, if desired. You can use butter instead of olive oil, if desired.
Provided by malevolentglitter
Categories World Cuisine Recipes Asian
Time 35m
Yield 3
Number Of Ingredients 9
Steps:
- Heat olive oil in a large skillet or wok over medium-high heat. Cook and stir garlic in hot oil until just fragrant, about 30 seconds. Add squash and zucchini, cook and stir until vegetables soften, about 7 minutes. Transfer squash mixture to a bowl.
- Place skillet back over medium-high heat, place tofu pieces in the skillet, and top with brown sugar and soy sauce. Cook and stir until each side of tofu is golden brown, 3 to 5 minutes.
- Return squash mixture to the skillet; cook and stir until heated through, about 3 minutes. Stir in Sriracha sauce and season with salt and black pepper.
Nutrition Facts : Calories 232.9 calories, Carbohydrate 27.6 g, Fat 10.1 g, Fiber 2.7 g, Protein 11.7 g, SaturatedFat 1.5 g, Sodium 1186.7 mg, Sugar 19.7 g
ZUCCHINI/YELLOW SQUASH STIR FRY
A lovely veggie side dish. Wonderful summer squash blends nicely with onion in this quickie stir-fry.
Provided by Recipewrestler
Categories Vegetable
Time 17m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Rinse zucchini and squash.
- Cut into thin slices, discarding stems and bottoms.
- Slice onion into thin rings.
- Spray a wok or large, covered frying pan with cooking spray.
- Melt butter in pan over medium-high heat.
- Add zucchini, squash and onion.
- Stir-fry for several minutes, until tender-crisp.
- Season with salt and pepper, to taste.
- Add 3 T water and cover.
- Reduce heat and simmer for 6-8 minutes or until mixture meets your criteria for doneness (We like ours slightly soft, others may prefer either crisp or very soft).
SQUASH AND BROCCOLI STIR-FRY
Meet the Cook: The first summer that my husband and I were retired, we had an abundance of squash. I was raised on a farm and taught nothing should go to waste, so I hunted in my recipe file and found this one. I've made it often ever since. Cooking's one of my favorite ways to have fun...if I live to be 100, I am sure there will still be many recipes in my "to-do" file. We also enjoy travel - with three children and eight grandchildren scattered, it's a good thing! -Erlene Cornelius, Spring City, Tennessee
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Combine lemon juice and honey; set aside. In a wok or large skillet, heat oil on medium-high. Add squash, garlic and ginger. Stir-fry about 3 minutes. Add the broccoli, celery and onion; stir-fry 3-4 minutes or until crisp-tender. Remove from heat and quickly toss with the honey mixture. Sprinkle with sunflower kernels. Serve immediately.
Nutrition Facts : Calories 113 calories, Fat 7g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 20mg sodium, Carbohydrate 13g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein. Diabetic Exchanges
STIR-FRY BEEF
This beef stir-fry is a little spicy...if you need a milder version reduce the crushed red pepper by half. This comes from "Plain & Elegant: A Georgia Heritage" . The original recipe does not call for any green vegetable, but I like to add some fresh asparagus when I cook the squash....but I posted it as originally posted.
Provided by breezermom
Categories Steak
Time 35m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Trim excess fat from the steak; slice the steak diagonally across the grain into thin strips. Set aside.
- Place the chopped red bell peppers in a food processor or blender; cover and process until smooth, stopping frequently to scrape down the sides. Set aside.
- Pour 2 tablepoons oil around the top of a preheated wok or large skillet, coating the sides; heat at medium-high (375 degrees) for 2 minutes. Add the onion and minced garlic, and stir-fry 2 minutes. Add the squash, (and asparagus if using) and stir-fry for 1 to 2 minutes or until crisp-tender. Remove the vegetables from the wok and set aside.
- Pour 1 tablespoon oil into the wok; add half of the steak strips, and stir-fry 2 to 3 minutes or until browned. Remove the steak from the wok, and set aside. Pour the remaining 1 tablespoon of oil into the wok. Add the remaining steak strips, and stir-fry 2 to 3 minutes or until browned.
- Combine the soy sauce, crushed red pepper, and black pepper. Add the soy sauce mixture, red bell pepper puree, reserved vegetable mixture, and steak strips to the wok. Stir fry until thoroughly heated. Serve over rice.
- Garnish with green onion strips.
Nutrition Facts : Calories 447.6, Fat 28.8, SaturatedFat 9, Cholesterol 113.4, Sodium 597.7, Carbohydrate 12.4, Fiber 3.8, Sugar 6.1, Protein 34.8
CARROT AND SQUASH STIR-FRY
We really enjoy this delicious vegetable dish. From "Better Homes & Gardens / Great Cooking For Two".
Provided by Pianolady
Categories Vegetable
Time 20m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Place butter or cooking oil in a wok or large skillet.
- Preheat over medium-high heat.
- Stir-fry garlic and basil, oregano or Italian Seasoning in hot cooking oil or butter for 15 seconds.
- Add carrot and stir-fry for 1 minute.
- Add zucchini and/ or yellow squash and stir-fry for 2 1/2 minutes.
- Add leeks or green onions and stir-fry about 1 1/2 minutes more or until vegetables are crisp-tender.
- Option: Sprinkle with parmesan or Romano cheese; toss gently.
- Enjoy!
SUMMER SQUASH STIR-FRY WITH BEEF
Number Of Ingredients 14
Steps:
- Place the steak, onion, squash and pepper into a large bowl. Toss well with tongs.
- In a small pot, combine all sauce ingredients, Heat gently over low heat while whisking, until BOU is completely dissolved. Pour sauce into liquid measuring cup. Set aside.
- Heat 1 tablespoon of oil in a wok over medium-high heat. Add 1/4 of the stir fry mixture along with a pinch of salt and pepper. Cook, stirring constantly, for 3 minutes.
- Briefly stir the sauce to distribute the garlic, then add 1/4 of the sauce to the wok. Continue cooking and stirring for 2 more minutes.
- Remove stir-fry from pan. Repeat steps 4-6 three more times.
- Garnish with scallions and serve.
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