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    Arugula and Pear Salad with Dijon Sherry Vinaigrette View Edit
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    Asian Beef and Vegetables View Edit

    Servings: Not specified

    Directions

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

    Spray large skillet with cooking spray. Add onions, garlic and 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.

    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 (about 2 teaspoons)
    • 1 medium yellow squash, cut into 1-inch chunks (about 1 cup)
    • 1 small red bell pepper, cut into thin strips (about 1 cup)
    • 4 ounces snow peas, trimmed
    • 1/4 teaspoon crushed red pepper

    Parsed from recipe text (no separate ingredient records).
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