Ingredients
Scale
- 1 lb (450 g) beef sirloin or flank steak, sliced thinly
- 3 medium zucchinis, sliced into matchstick-sized pieces
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons soy sauce or tamari (gluten-free option)
- 1 tablespoon oyster sauce (optional)
- 1 teaspoon sesame oil
- 2 tablespoons vegetable oil or avocado oil
- 1 teaspoon cornstarch or arrowroot powder (mixed with 2 tbsp water)
- Salt and pepper to taste
- Sesame seeds and chopped green onions for garnish
Instructions
- Slicing the beef thinly against the grain and zucchinis into matchstick shapes. Mince garlic and grate ginger for easy use.
- Combine soy sauce, oyster sauce (if using), sesame oil, salt, and pepper. Add beef slices and toss to coat. Let marinate for at least 10 minutes.
- Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Sear beef slices for 2-3 minutes until browned. Remove and set aside.
- Add remaining oil to the skillet. Sauté garlic and ginger for 30 seconds. Toss in zucchini and stir-fry for 2-3 minutes until tender but crisp.
- Return beef to the skillet. Mix cornstarch with water and pour over the stir-fry. Cook for 1 more minute until sauce thickens. Adjust seasoning if needed.
Notes
- Use lean cuts of beef for a healthier meal option.
- Customize with additional vegetables like bell peppers or mushrooms.
- For a vegan version, substitute beef with tofu and oyster sauce with mushroom sauce or hoisin.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stir-Fry
- Cuisine: Asian
- Diet: Low-Carb, Healthy
Nutrition
- Serving Size: 1 plate (about 1 cup)
- Calories: 320 Kcal
- Sugar: 5g
- Sodium: 950mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 75mg