A steak stir fry that is only 4 green, blue, and purple points per serving may be hard to come by, but today you are in luck, because you have stumbled on one! Loaded up with zucchini, squash, and onion, this flavorful honey teriyaki steak stir fry is satisfying and delicious.

Another quick weeknight dinner.

If you visited the Meal Planning Mommies blog yesterday, you probably saw that I posted an easy weeknight dinner called “Italian Parmesan Chicken and Florets”. With school starting back up, I thought some of you with young ones to feed would appreciate some quick and easy dinners.

Yesterday’s Chicken and Florets recipe was 3 WW SP per serving, just like today’s recipe, but today’s steak stir fry recipe is the winner when it comes to cooking time. With just 4 easy steps, I was able to whip up this stir fry in under 20 minutes!

4 simple steps.

1. Cook the steak.
2. Chop the ingredients.
3. Cook the vegetables.
4. Add the sauce.

Okay, so it’s actually five steps if you include sprinkling this yumminess with salt and pepper (to taste) at the end. Not bad, right?

This one-pot wonder is all about efficiency, so in keeping with the “get-it-done” spirit, I am keeping my “intro” short and sweet. Let’s get to this recipe…

Here is what you need:

1 tablespoon extra virgin olive oil
1 pound lean and trimmed beef strip sirloin
2 zucchinis
2 squashes
1 onion, chopped
2 garlic cloves, minced
1 teaspoon minced ginger
2 tablespoons teriyaki sauce
2 tablespoons honey
Salt and pepper, to taste

Here is what you do:

In a large stir fry skillet set over medium-high heat, warm the oil. Add steak to the preheated skillet and cook for 3-4 minutes on both sides, or until the steak reaches at least 130°F with a meat thermometer.

Transfer the steak to a large cutting board.

Cut the ends off of the zucchini and squash. Cut the zucchini and squash in half lengthwise two times, and then chop the strips into bite-sized triangle pieces.

Add zucchini, squash, onion, garlic, and ginger to the skillet still set over medium-high heat and cook for 7-8 minutes, stirring the vegetables occasionally.

While vegetables are cooking, slice the steak into bite-sized cubes.

Toss steak back in with the vegetables. Add teriyaki sauce and honey and stir into the steak/veggie mixture until well combined.

Sprinkle with salt and pepper, to taste.

Makes 6 servings.
One serving is one cup.
One serving is 4 green, 4 blue, and 4 purple points.

Print Recipe

5 from 2 votes

Honey Teriyaki Steak and Squash Stir Fry

One serving is 4 green, 4 blue, and 4 purple points.

Makes: 6 servings

Calories: 146

Author: Alisha Hughes

Ingredients

• 1 tablespoon extra virgin olive oil
• 1 pound lean and trimmed beef strip sirloin
• 2 zucchinis
• 2 squashes
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 teaspoon minced ginger
• 2 tablespoons teriyaki sauce
• 2 tablespoons honey
• Salt and pepper, to taste

Instructions

• In a large stir fry skillet set over medium-high heat, warm the oil. Add steak to the preheated skillet and cook for 3-4 minutes on both sides, or until the steak reaches at least 130°F with a meat thermometer.
• Transfer the steak to a large cutting board.
• Cut the ends off of the zucchini and squash. Cut the zucchini and squash in half lengthwise two times, and then chop the strips into bite-sized triangle pieces.
  
• Add zucchini, squash, onion, garlic, and ginger to the skillet still set over medium-high heat and cook for 7-8 minutes, stirring the vegetables occasionally.
• While vegetables are cooking, slice the steak into bite-sized cubes. Toss steak back in with the vegetables. Add teriyaki sauce and honey and stir into the steak/veggie mixture until well combined.
• Sprinkle with salt and pepper, to taste.