Summer Squash Stir Fry With Beef Recipes

PEPPER STEAK WITH SQUASH

Serve this colorful stir-fry with savory strips of flank steak and plenty of veggies over rice for a satisfying supper that's on the table in less than half an hour. -Gayle Lewis, Yucaipa, California

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 14

Pepper Steak with Squash image

Steps:

Mix broth and soy sauce with cornstarch until smooth. Set aside., In a large skillet, heat 1 tablespoon oil over medium-high heat. Add beef; stir-fry until no longer pink, 2-3 minutes. Remove from pan., In same skillet, heat remaining oil. Stir-fry peppers about 2 minutes. Add zucchini, onion and garlic; cook and stir 2 minutes longer. Add snow peas, mushrooms and water chestnuts. Stir-fry until crisp-tender, about 2 minutes more., Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir until sauce is thickened, 1-2 minutes. Return beef to skillet; heat through. Serve with hot cooked rice.

Nutrition Facts : Calories 229 calories, Fat 11g fat (3g saturated fat), Cholesterol 37mg cholesterol, Sodium 381mg sodium, Carbohydrate 16g carbohydrate (5g sugars, Fiber 3g fiber), Protein 18g protein. Diabetic Exchanges

Ingredients

1 can (14-1/2 ounces) reduced-sodium beef broth
2 tablespoons reduced-sodium soy sauce
3 tablespoons cornstarch
2 tablespoons canola oil, divided
1 beef flank steak (1 pound), cut into thin strips
1 medium green pepper, cut into thin strips
1 medium sweet red pepper, cut into thin strips
2 medium zucchini, cut into thin strips
1 small onion, cut into thin strips
3 garlic cloves, minced
1 cup fresh snow peas
1 cup sliced fresh mushrooms
1 can (8 ounces) sliced water chestnuts, drained
Hot cooked rice

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

Summer Squash Stir-Fry image

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.

Ingredients

1 small zucchini or yellow summer squash, cut int 1/4-inch slices
1 small green pepper, julienned
1 small onion, chopped
1 tablespoon butter
1 medium tomato, peeled and chopped
1/2 cup cubed fully cooked ham, optional
Salt and pepper to taste
1/2 cup shredded cheddar cheese, optional

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

Summer Squash Stir-Fry image

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

Ingredients

2 small zucchini, cut into 1/4-inch slices
2 small yellow summer squash, cut into 1/4-inch slices
6 baby pattypan squash, cut in half
1/4 cup citrus vinaigrette dressing
2 medium roma (plum) tomatoes, sliced
2 tablespoons chopped fresh cilantro

SQUASH STIR-FRY

Wondering what to do with all the squash from your garden? Then this recipe is for you! It's a flavorful way to use this summertime veggie. If you're giving some squash to a friend, pass along this recipe. It'll be a hit!

Provided by Beverley Williams

Categories Vegetables

Time 45m

Number Of Ingredients 10

Squash Stir-Fry image

Steps:

1. In a wok or large skillet, heat the oil.
2. Add the squash, zucchini and bell pepper. Cook until tender.
3. Add remaining ingredients. Simmer for 20 minutes.
4. You can thicken sauce with cornstarch if needed. (1 Tbsp water mixed with 1 tsp cornstarch)

Ingredients

3 medium yellow squash, sliced
3 medium zucchini
1/4 c green bell pepper diced
2 small tomatoes, diced
1/2 tsp oregano
1 tsp parsley
1/4 tsp garlic powder
1/2 tsp thyme
2 Tbsp oil
1/2 c chicken broth

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

SUMMER SQUASH STIR-FRY WITH BEEF FEATURING BEEF BOU image

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

Ingredients

1 lb grass-fed sirloin steak, sliced thin
1 large onion, sliced
1 summer squash, cut in half lengthwise and sliced
1 bell pepper, sliced
sesame oil
sea salt and black pepper
3 scallions, sliced, for garnish
1 cup coconut aminos
2 tablespoons real maple syrup
1 lime
2 garlic cloves, minced
1 beef, bou cube

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

Zucchini/Yellow Squash Stir Fry image

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).

Ingredients

1 lb small, fresh zucchini
1 lb small, fresh crookneck yellow squash
1 large yellow onion
3 teaspoons margarine
3 teaspoons water
salt and pepper

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

Squash and Broccoli Stir-Fry image

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

Ingredients

1 tablespoon lemon juice
2 teaspoons honey
2 tablespoons vegetable oil
1 pound butternut squash, peeled, seeded and cut into 1/4-inch slices
1 garlic clove, minced
1/4 teaspoon ground ginger
1 cup fresh broccoli florets
1/2 cup bias-sliced celery
1/2 cup thinly sliced onion
2 tablespoons sunflower kernels

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

Savory Vegetable Stir-Fry image

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

Ingredients

1 tablespoon olive oil
2 medium yellow squash, sliced
2 medium zucchini, sliced
½ (16 ounce) package baby-cut carrots
1 medium red onion, cut in half and thickly sliced
2 packets Swanson® Flavor Boost™ Concentrated Vegetable Broth

SUMMER SQUASH STIR-FRY

This entire side dish can be prepared in 10 minutes! That is, with all of your therapeutic chopping for prep done already) :) From the 1995 "Heart Healthy Cookbook" of delicious healthy recipes, Edina, MN. Makes 4, 6-ounce servings.

Provided by BeccaB3c

Categories Peppers

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

Summer Squash Stir-Fry image

Steps:

Preheat a large skillet or wok over high heat; add vegetable oil or spray to coat pan.
Add zucchini, summer squash, and red pepper.
Cook, stirring constantly, for 3 to 4 minutes or until vegetables are crisp-tender.
Add Italian seasoning and garlic powder; cook 1 minute more- Serve hot.

Nutrition Facts : Calories 47.6, Fat 3.6, SaturatedFat 0.5, Sodium 4.3, Carbohydrate 3.8, Fiber 1.3, Sugar 2.4, Protein 1

Ingredients

1 tablespoon vegetable oil or 1 tablespoon nonstick cooking spray
1 cup sliced zucchini
1 cup sliced summer squash
1 red bell pepper, halved and cut into strips
1 teaspoon dried Italian seasoning, crushed
1/8 teaspoon garlic powder

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