Ingredients
Scale
- 1 lb (450g) of lean beef (sirloin or flank steak), sliced thinly
- 3 medium zucchinis, sliced into half-moons
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional)
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 2 tablespoons vegetable oil
- 1 teaspoon cornstarch mixed with 2 tablespoons water (for thickening)
- Salt and pepper to taste
- Sesame seeds and chopped green onions for garnish
Instructions
- Start by thinly slicing the beef and zucchini. Mince the garlic and grate the ginger for quick cooking.
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add sliced beef, season with salt and pepper, and cook until browned, about 2-3 minutes per side. Remove beef from pan and set aside.
- Add remaining oil to the same skillet. Toss in garlic and ginger; cook for about 30 seconds until fragrant. Add zucchini slices and stir-fry for 3-4 minutes until tender but still crisp.
- Return beef to the skillet. Pour in soy sauce, oyster sauce (if using), and the cornstarch-water mixture. Toss to coat evenly and cook for an additional 2 minutes until the sauce thickens slightly.
Notes
- For added flavor, sprinkle with toasted sesame seeds and chopped green onions before serving.
- You can substitute beef with chicken breast or firm tofu for a variation.
- To include more vegetables, add broccoli, bell peppers, or snap peas during stir-frying.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian
- Diet: Low-Carb, High-Protein
Nutrition
- Serving Size: 1 plate (about 1.5 cups)
- Calories: 320 Kcal
- Sugar: 4g
- Sodium: 870mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 70mg