Crisp Summer Squash and Beef Stir-Fry

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 servings


  • 1 tablespoon coconut oil
  • 1 large onion chopped
  • 3 cloves garlic minced
  • 1 pound beef steak cut of your of choice, chopped
  • 1 cup low sodium beef broth or use homemade
  • 1 large carrot chopped
  • 2 cups chopped summer squash
  • sea salt and freshly ground black pepper to taste
  • 2 teaspoons ground sage
  • 1 teaspoon chopped fresh thyme


  • Melt the coconut oil in a large skillet with a tight-fitting lid over medium heat.
  • Add onion and garlic; cook for 5 to 10 minutes or until onion has cooked down and garlic is fragrant. Add chopped steak; cook and stir for 10 minutes or until browned.
  • Stir in remaining ingredients (broth through thyme). Reduce heat, cover and simmer for 10 minutes or until beef is cooked to desired level of doneness and vegetables are tender-crisp.


SERVING SUGGESTION: A big salad tossed with Leanne’s Basic Vinaigrette.
NUTRITION: 326 Calories; 24g Fat (64.9% calories from fat); 20g Protein; 8g Carbohydrate; 2g Dietary Fiber; 63mg Cholesterol; 64mg Sodium. Exchanges: 0 Grain (Starch); 2 1/2 Lean Meat; 1 ½ Vegetable; 3 1/2 Fat.
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