Best Summer Squash Stir Fry With Beef Featuring Beef Bou Recipes

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SUMMER SQUASH STIR-FRY WITH BEEF FEATURING BEEF BOU



SUMMER SQUASH STIR-FRY WITH BEEF FEATURING BEEF BOU image

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

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

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

SPAGHETTI SQUASH STIR-FRY



Spaghetti Squash Stir-Fry image

This is a great way to use this healthy squash. Chef's note 9/13: I just changed it up and it worked perfectly. I used the squash as directed and added more carrots (I didn't have bell peppers). I used the broth and soy sauce as well as a heaping tablespoon of spicy black bean sauce. It was so tasty, I put it under a chicken and broccoli stir fry and I didn't need any rice.

Provided by CaliforniaJan

Categories     Vegetable

Time 45m

Yield 8 serving(s)

Number Of Ingredients 11

1 spaghetti squash (about 3 pounds)
2 carrots, julienned
1 cup onion, chopped
2 garlic cloves, minced
2 green bell peppers, seeded and julienned
2 red bell peppers, seeded and julienned
1 cup vegetable broth
2 tablespoons soy sauce
1 teaspoon basil, dried
1/2 teaspoon pepper
1/4 cup parmesan cheese, grated

Steps:

  • Pierce the squash with the tip of a sharp knife in several places; place on a paper plate and microwave on high 20 minutes, until just softened, turning once during cooking. Let stand 5 minutes to cool. Cut the squash in half lengthwise and remove the seeds. Using a fork, scoop out the pulp. Measure out 6 cups of squash (reserving any remaining squash for another use).
  • Spray a large nonstick skillet or wok with nonstick spray; heat. Add the vegetables and cook, stirring as needed, until tender-crisp, 7 - 8 minutes.
  • Stir in the spaghetti squash, broth, soy sauce, basil and black pepper; cook until heated through, about 2 minutes. Serve, sprinkled with cheese.

Nutrition Facts : Calories 58.8, Fat 1.3, SaturatedFat 0.6, Cholesterol 2.8, Sodium 319.2, Carbohydrate 9.8, Fiber 2, Sugar 3.6, Protein 2.9

GROUND BEEF SUMMER SQUASH CASSEROLE



Ground Beef Summer Squash Casserole image

My daughter, a home economist, serves the garden-fresh casserole at church functions in summer when squash is at its best. It's a good main dish for lunch or dinner.-Rose Duggins, Massie Louisa, Virginia

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 14

1 pound ground beef
4 to 6 medium yellow summer squash, chopped (about 1-1/2 pounds)
1 medium onion, chopped
3/4 cup dry bread crumbs
3/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried thyme
SAUCE:
1/4 cup butter, divided
1/4 cup all-purpose flour
1/2 teaspoon salt
2 cups whole milk
1-1/4 cups shredded cheddar cheese
3/4 cup dry bread crumbs

Steps:

  • Preheat oven to 350°. In a skillet, cook beef, squash and onion over medium heat until the meat is no longer pink; drain. Add bread crumbs, salt, pepper and thyme; mix well and set aside. In a saucepan, melt 1/4 cup butter. Stir in the flour and salt until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Stir in cheese until melted. In a greased 11x7-in. baking dish, layer half of the meat mixture and cheese sauce; repeat layers. Melt the remaining butter and toss with bread crumbs. Sprinkle over cheese sauce. Bake, uncovered, for 35 minutes or until golden brown.

Nutrition Facts :

ZUCCHINI/YELLOW SQUASH STIR FRY



Zucchini/Yellow Squash Stir Fry image

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

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

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).

GROUND BEEF AND SUMMER SQUASH SKILLET



Ground Beef and Summer Squash Skillet image

I was given this family favorite recipe almost 40 years ago. It's easy to prepare, cooks fairly quickly and the flavors of the ground beef, squash, tomatoes, onions & rice are beautiful together! Serve it with a simple salad and cornbread and you have a meal! And you don't even have to brown the ground beef!

Provided by dragonflydmc

Categories     One Dish Meal

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 9

8 -10 medium summer squash, sliced
1 lb lean ground beef
1/2 cup long grain rice, uncooked
1 medium onion, chopped
1 (8 ounce) can tomato sauce
1 (15 ounce) can diced tomatoes
1 teaspoon salt
1/2 teaspoon pepper
1 cup water

Steps:

  • Cut squash about 1/4 inch thick.
  • In a large skillet, layer ingredients in the following order: tomatoes, tomato sauce, onions, water and seasonings. Stir. Add squash, then rice. Crumble ground beef on top. (Steam will cook the ground beef & rice.) Bring to a boil, then cover, lower heat and simmer 50 minutes. Stir ocasionally. Add more water if needed.
  • Let sit 15 minutes before serving.

Nutrition Facts : Calories 391.3, Fat 12.6, SaturatedFat 4.9, Cholesterol 73.7, Sodium 972.9, Carbohydrate 41.6, Fiber 7.3, Sugar 15, Protein 31.1

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