Asian Beef and Vegetables
Minutes Prep time: 10
Minutes Total time: 20
Servings: 4
Difficulty: easy
Minutes Prep time: 10
Minutes Total time: 20
Servings: 4
Difficulty: easy
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
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 51 mg | 5% |
Carbohydrate | 18 g | 6% |
Cholesterol | 67 mg | 22% |
Total Fat | 8 g | 12% |
Iron | 2 mg | 13% |
Calories | 251 kcal | 13% |
Sodium | 512 mg | 21% |
Protein | 26 g | 52% |
Saturated Fat | 3 g | 15% |
Sugars | 13 g | 1% |
Vitamin C | 49 mg | 82% |
Mix soy sauce, sherry, honey, cornstarch and 1 teaspoon of the ginger in medium bowl until well blended. Add steak; mix well. Set aside.
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.
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.
Asian Beef and Vegetables