Zucchini Beef Stirfry

I know, I know, it’s no longer zucchini season in most parts of the world right now. But I can still find them in my grocery store so I decided to use them. One does get tired of spinach, bok choy and cabbage week in and week out. Tee hee!

Zucchini, like Brussels sprouts, is one of those vegetables (fruits? gourds?) that we don’t really get much around these parts. I haven’t come across anyone in Malaysia who grows zucchini, despite them being summer plants. I ordered some seeds recently for some pretty zucchini though. Not sure when I’ll be planting them because as we know, I have a black thumb. Yes, if you read one of my posts last month, my rosemary plant died. Sob. Granted, I didn’t put in too much effort caring for it since there is nary time after work to think about gardening. One day. One day I will!

Sad stories aside, I love beef stirfries so much. All I need is a nice tender cut of beef, sliced thinly and marinated briefly with some flavourful sauce. Any veggies would go well with a good batch of seared beef slices in a savoury flavoursome sauce. You can put a show in and it would still taste good. Ok, maybe not shoe but you get my drift. ;-)

We had it this way using:

Sirloin steak, Zucchini, Carrot, Ginger, Garlic, Miso paste, Sesame Oil, Oyster Sauce, Soy Sauce, Sugar, Corn Flour & Sesame Seeds
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Basically, the marinade for the beef is the sauce. No need for separate ingredients, separate bowls, all that. I mixed up the sauces, grated ginger and a little corn flour to bring it all together.
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Beef strips go in and then, nope, spoons, forks or tongs won’t do. You got to get your fingers in there. I like to get in there with my food and really rub the marinade onto the beef strips. As seen in this optical illusion of a photo.zbeef3

That is set aside while I prepped my veggies. Zucchini needs to be cut, carrot needs to be sliced. I prefer the zucchini to be in larger chunks just so they don’t get too soft too fast and break down before everything else gets a chance. But You can do it any way you like. Most important is to choose a size and stick with it.  I sear them in some hot hot olive oil until they get slightly brown on the sides.zbeef4

They are then removed to give way to the carrots and mushrooms. I decided to add mushrooms in as they were languishing at the back of the fridge. Better use them, I thought.zbeef5

Once the carrots are slightly softened and the mushroom has got some heat, they were removed. Beef strips’ turn to get some browning! I did it in 3 batches because I had A LOT!zbeef6

They are also then removed to the same platter. To deglaze the pan,  I added minced garlic and fried it for a couple of seconds. Meanwhile, I poured in some water into the bowl were the beef strips were marinading in and added a little more soy, oyster sauce and salt to taste. The sauce is simmered in the pan as I scrape the bottom to ensure all the nice brown bits  are incorporated in. zbeef6

When the sauce has thickened, I throw all the already cooked zucchini, carrots and beef strips in for a final stir about together with some sesame seeds.zbeef7

It was soooooo savoury and good. I ate more than my share of rice. *blush* How could I help it?zbeef8

This recipe made so much that we had leftovers to feed us for another 2 meals. I’m not complaining!

xoxoxo, Jayne

“To every thing there is a season, and a time to every purpose under the heaven” (Ecclesiastes 3:1)

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Zucchini Beef Stirfry
inspired by Steamy Kitchen & Simply Recipes

serves 6

Ingredients:

1  1/4 to 1 1/2 lb (appx 500 gms) Sirloin Steak, sliced thinly across the grain
1 tbsp Oyster Sauce
1 tbsp Soy Sauce
1 tsp Sesame Oil
1/2 tbsp Corn Flour
1/2 tbsp Miso Paste
1 tsp Sugar
1 tsp grated Ginger
1 medium Zucchini, cut to 1 inch cubes
1 small carrot, peeled and cut into strips
a handful button mushrooms, quartered (optional)
2 cloves Garlic, minced
1/4 – 1/2 cups Water or Stock

1 tbsp Sesame Seeds

  1. Add oyster sauce, soy sauce, sesame oil, corn flour, miso, sugar and grated ginger into a big bowl. Stir to mix.
  2. Mix in steak strips to marinade. Fingers are the most effective tool to ensure every strip is coated. Set aside.
  3. Heat some vegetable oil in a skillet or stainless steel pan on HIGH heat. Sear zucchini cubes. Remove and set aside.
  4. Stirfry carrot and mushrooms until slightly softened and remove into same dish as zucchini.
  5. Add a little more oil if pan is dry. On HIGH heat, sear steak strips. (Spread a layer of steak strips on hot pan surface. let it sear for 30 seconds then flip and sear for another 30 seconds. If your pan is very hot, it will brown very nicely while cooking the meat until just barely pink). Do it in several batches if needed, to prevent crowding of the pan. Remove seared steak strip.
  6. Meanwhile, add about 1/4 – 1/2 cups water into bowl used to marinade beef. Swirl to get all the marinade dissolved. If need be, add more sauces to taste.
  7. On MEDIUM HIGH heat, fry minced garlic for a few seconds. Pour in sauce mixture and simmer, letting it reduce and thicken slightly. Once seasoning is adjusted and thickness of the sauce is to your preference, return all cooked ingredients in. Toss in the sauce for 1 minute.
  8. Sprinkle in sesame seeds and give it a last toss before dishing it up.
  9. Goes very well with rice.

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