Ingredients
Scale
- 1 lb (450g) beef sirloin or flank steak, thinly sliced
- 2 large zucchinis, sliced into rounds or half-moons
- 3 tablespoons soy sauce (or tamari for gluten-free)
- 2 tablespoons oyster sauce (optional for extra umami)
- 1 tablespoon cornstarch or arrowroot powder
- 2 garlic cloves, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon cooking oil (vegetable or sesame oil)
- 1 teaspoon red pepper flakes (adjust to taste)
- Fresh scallions and sesame seeds for garnish
Instructions
- Marinate the sliced beef in soy sauce, oyster sauce, and cornstarch for at least 10 minutes.
- Heat a wok or large skillet over medium-high heat and add oil. Cook the beef until browned and cooked through, about 3-4 minutes. Remove and set aside.
- In the same pan, sauté garlic and ginger until fragrant, about 30 seconds. Add zucchini and stir-fry for 3-4 minutes until just tender but still crisp.
- Return beef to the pan, add red pepper flakes, and pour in sauces. Toss everything together and cook for an additional 2 minutes.
- Garnish with chopped scallions and sesame seeds and serve hot over steamed rice or noodles.
Notes
- Feel free to substitute beef with chicken or tofu for a vegetarian version.
- Cook zucchini quickly over high heat to keep it crisp and vibrant.
- Adjust spice levels by increasing or decreasing red pepper flakes.
- For extra flavor, add a splash of sesame oil at the end of cooking.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian
- Diet: High-Protein
Nutrition
- Serving Size: 1 plate
- Calories: 350 Kcal
- Sugar: 4g
- Sodium: 900mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 75mg