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Beef And Zucchini Stir Fry

Western.Chefs's picture
Ingredients
  Breakfast steaks/1/2 pound round steak 2 Pound (Thin)
  Onion 1 , halved crosswise, cut into quarters
  Zucchini 2 Small, diagonally sliced
  Green pepper 1⁄2 , cut into 1 inch squares
  Tomato 1 Small, halved crosswise, cut in wedges
  Soy sauce 1 Tablespoon
  Sugar 1⁄2 Teaspoon
  Cornstarch 2 Teaspoon
  Chicken broth 3⁄4 Cup (12 tbs)
  Salad oil 3 Tablespoon, divided
  Garlic 1 Clove (5 gm), halved
  Salt 1⁄2 Teaspoon
Directions

On a cutting board, slice steaks (with a very sharp knife) diagonally into bacon-thin strips.
Prepare onion (separate quarters into layers), zucchini, green pepper and tomato.
Arrange in groups on a large platter or tray.
Blend soy sauce, sugar and cornstarch and stir into chicken broth.
Heat in small pan.
In large heavy skillet or a Chinese wok, heat 1 tablespoon oil with garlic and salt to near smoking hot.
Fish out the garlic, add steak strips, and stir-fry 2 or 3 minutes until tinged with brown.
Remove to a small bowl and keep warm.
Add rest of oil to pan.
Heat again till near smoking and toss in the onion, pepper and zucchini.
Stir-fry until all are shiny and bright, 2 or 3 minutes.
Add tomato and meat strips to pan, stir, and pour in the hot broth and soy mixture.
Cover and steam about 2 minutes longer, only until vegetables are crisp tender, still colorful and shapely.
Serve at once.

Recipe Summary

Cuisine: 
Chinese
Course: 
Side Dish
Method: 
Stir Fried
Ingredient: 
Zucchini

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