The incredible flavors found in Zucchini Stir-Fried with Beef will rock your world and delight your palate with excitement.
Zucchini Stir-Fried with Beef

Zucchini Stir-Fried with Beef
 
Prep time
Cook time
Total time
 
Madhur Jaffrey records this delicious Chinese recipe combining simple, inexpensive ground beef with zucchini in a delicious sauce.
Author:
Recipe type: Main Course
Cuisine: Chinese
Serves: 4
Ingredients
  • 4 small zucchini; cut crosswise into 1/4-inch-thick slices
  • 3/4 teaspoons salt
For Marinating Beef:
  • 4 ounces ground beef or thinly-sliced steak
  • 1 1/2 teaspoons Japanese dark soy sauce
  • 1 scallion; cut very fine rounds all the way up to its green section
  • 1 Tablespoon toasted, lightly-crushed sesame seeds
  • freshly-ground black pepper, to taste
  • 1 Tablespoon sesame oil
You Also Need:
  • 2 Tablespoons vegetable oil
  • 1 Tablespoon Japanese dark soy sauce
  • 1 Tablespoon sugar
  • 2 scallions; cut very fine rounds all the way up to their green section
  • 1 piece fresh ginger (1-inch); peeled, grated fine
  • 2 cloves garlic; peeled, chopped fine
  • 1/2 teaspoon chili powder (to 1 teaspoon); (Cayenne pepper)
  • 2 teaspoons toasted, lightly-crushed sesame seeds
Instructions
  1. Put the zucchini in a bowl. Add 3/4 teaspoon salt and rub it in. Set aside for 2 hours. Drain and pat the slices dry.
  2. Mix the beef with all the other ingredients in the marinade. Set aside for 30 minutes.
  3. Heat the oil in a large frying pan over medium-high heat. When hot, put in the meat. Stir and fry for 1 minute or until the meat changes color, breaking up all lumps (if using ground beef) as you do so. Put in the zucchini and stir gently.
  4. Put in the soy sauce, sugar, scallions, ginger, garlic, and chili powder.
  5. Stir gently and cook for about 2 minutes. Turn down the heat and stir-fry gently for another minute or so or until the zucchini is crisp-tender.
  6. Sprinkle the sesame seeds over the top just before serving.
Notes
This recipe yields 4 servings.

Comments: A simple but delicious dish that can also be served with Chinese and Malaysian meals.

Recipe Source: MADHUR JAFFREY'S A TASTE OF THE FAR EAST by Madhur Jaffrey

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