Summer Squash Stir Fry With Beef Food

SUMMER SQUASH STIR-FRY WITH BEEF FEATURING BEEF BOU

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!

ZUCCHINI/YELLOW SQUASH STIR FRY

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).

CARROT AND SQUASH STIR-FRY

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!

SAVORY VEGETABLE STIR-FRY

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.

SUMMER SQUASH STIR-FRY

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.

PEPPER STEAK WITH SQUASH

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.

SUMMER SQUASH STIR-FRY

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.

STIR-FRY BEEF

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.

SPICY STIR-FRIED SHRIMP WITH YELLOW SUMMER SQUASH

Steps:

• Soak the shrimp for five minutes in cold water to which you have added two tablespoons coarse salt. Rinse and repeat this procedure twice. Rinse, drain and pat dry.
• In bowl large enough to hold the shrimp, combine the egg whites with the cornstarch sherry mixture. Beat together and add the shrimp. Coat with the mixture and marinate in the refrigerator at least an hour.
• In a small bowl, combine the ingredients for the sauce: Sherry, sugar, vinegar, soy sauce and hot chili pepper sauce. Mix and set aside.
• When ready to cook, place the wok over high heat. Add two tablespoons peanut oil. Remove the shrimp from the marinade with a slotted spoon. Saute for one minute. Remove and set aside.
• Add the remaining oil to the wok and stir-fry the scallions, ginger root and garlic for one minute. Add the squash, stir-fry for a few seconds, then add the sauce and the shrimp. Stir-fry for a few more seconds, remove from heat, sprinkle with chives and pine nuts and serve.