Ginger Beef and Summer Squash
Ingredients
- 1/3 cup reduced sodium soy sauce
- 1/4 cup low-sodium chicken broth
- 2 tablespoons golden brown sugar
- 2 tablespoons cornstarch, divided
- 1 pound sirloin steak, thinly sliced
- 3 tablespoons canola or peanut oil, divided
- 3 cups yellow squash, sliced and quartered
- 3 cups zucchini squash, sliced and quartered
- 1/2 cup sliced green onions (aka scallions)
- 1 tablespoon finely grated fresh ginger or 1 tablespoon of jarred, chopped ginger
- 1 teaspoon finely grated garlic
- 2 cups cooked brown rice
- Crushed red pepper for garnish
Instructions
- Whisk soy sauce, broth, brown sugar and 1 tablespoon cornstarch in a small bowl and set aside.
- Toss thinly sliced steak with the remaining 1 tablespoon cornstarch until well-coated.
- Heat 2 tablespoons oil in a large heavy skillet or a flat-bottomed wok over medium-high heat. Add steak and cook, stirring once, until browned, about 4-5 minutes.
- Transfer cooked steak to a clean plate.
- Add the remaining 1 tablespoon of oil and cut-up summer squash to the skillet or wok; cook, stirring occasionally, until slightly tender, about 2 minutes.
- Stir in green onions, ginger and garlic with the squash; cook stirring until fragrant, about 30 seconds.
- Add in the soy sauce mixture along with the sirloin steak back to the pan of squash; cook until the sauce thickens, about 1 minute.
- Serve over cooked brown rice and garnish with crushed red pepper.
Notes
Nutrition per serving: Calories – 440; Total Fat – 16 grams; Protein – 30 grams; Carbohydrates – 43 grams; Fiber – 4 grams; Sodium – 730 milligrams