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Asian Beef and Vegetables

Butter Flavor


  • Tablespoons Soy Sauce
  • Tablespoons honey
  • Teaspoons cornstarch
  • Teaspoons minced fresh ginger, divided
  • Pound beef flank steak, cut into thin strips
  • SprayLite Olive Cooking Spray
  • Medium onion, coarsely chopped
  • Cloves garlic, minced (4 cloves = about 2 tsp)
  • Medium yellow summer squash, cut into 1-inch chunks
  • Small red bell pepper, cut into thin strips (1 small = about 1 cup)
  • Ounces snow peas, trimmed
  • 1/4 teaspoon crushed red pepper flakes


  1. Mix soy sauce, honey, cornstarch and 1 teaspoon of the ginger in medium bowl until well blended. Add steak; mix well. Set aside.
  2. Spray large skillet with SprayLite cooking spray. Add onions, garlic and the 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.
  3. 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.