Summer Squash Stir-Fry with Beef featuring Beef BOU

Yields 4, 1-cup servings



1 lb grass-fed sirloin steak, sliced thin

1 large onion, sliced

1 yellow summer squash, cut in half lengthwise and sliced

1 red or orange bell pepper, sliced

Sesame oil

Sea salt and black pepper

3 scallions, sliced, for garnish


1 cup coconut aminos

2 tablespoons real maple syrup

Juice of 1 lime

2 garlic cloves, minced

1 Beef BOU cube


1. Place the steak, onion, squash and pepper in a large bowl. Toss well with tongs.

2. In a small pot, combine all sauce ingredients. Heat gently over low heat while whisking, until BOU is completely dissolved.

3. Pour sauce into liquid measuring cup. Set aside.

4. 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.

5. 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.

6. Remove stir-fry from pan. Repeat steps 4-6 three more times.

7. Garnish with scallions, serve, and enjoy!