Stir-Fried Beef, Zucchini and Sweet Onion

By junerodgers

This recipe highlights zucchini's surprising affinity with beef as well as its ability -- even when thinly sliced -- to remain moist in a stir-fry environment. Torn bits of basil added at the end are an inspired, zucchini-friendly touch

Ingredients

• 8 ounces very thinly sliced (raw) beef filet or lean steak
• Kosher salt
• Freshly ground black pepper
• 1-inch piece fresh ginger root
• 1 clove garlic
• 1 tablespoon Chinese black bean sauce
• 2 teaspoons low-sodium soy sauce
• 1 teaspoon sambal oelek or other Asian chili sauce
• 1 tablespoon shaoxing wine or dry sherry
• 3 tablespoons water, plus more as needed
• 1 teaspoon cornstarch
• 1 sweet onion
• 2 medium zucchini
• 1 tablespoon canola oil
• 3 to 5 basil leaves
• 1 tablespoon black sesame seeds (optional)

Details

Adapted from washingtonpost.com

Preparation

Step 1

Season the meat well with salt and pepper. Let it rest while you peel and mince 1 teaspoon of the ginger and mince the garlic. Place those two ingredients in a small bowl along with the black bean sauce, soy sauce, sambal oelek or chili sauce, wine or sherry, the 3 tablespoons of water and the cornstarch. Whisk to form a smooth, thin sauce.

Thinly slice the onion. Cut the zucchini crosswise into thin rounds.

Heat half of the oil in a wok or large, heavy nonstick skillet over high heat. Use paper towels to pat the meat dry.

Once the oil shimmers, add the beef and stir-fry for 1 to 2 minutes, until browned. Transfer to a bowl.

Add the remaining oil to the wok or skillet, along with the onion and zucchini. Stir-fry for 2 to 4 minutes or just until the zucchini begins to brown. Add a splash of water, then stir-fry for 2 or 3 minutes; the onion and zucchini should be tender.

Return the beef and any accumulated juices to the wok or skillet; stir-fry for 1 minute to warm the meat through, then add the sauce. Stir-fry for 1 or 2 minutes or until the sauce thickens. Taste, and add salt and pepper as needed. Remove from the heat.

Tear the basil leaves (to taste), letting them fall into the stir-fry mixture. Sprinkle with the sesame seeds, if using.

Serve hot.